摘要
本文采用苦荞面粉、小麦面粉、苦瓜汁、面粉品质改良剂,通过适宜的工艺制作,得到苦荞含量高、食疗效果好、口感舒适、加工方便的双苦营养面条。
The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour,wheat flour,balsam pear juice and improving agent of flour quality. The noodle had high quality, good food curative effect, goodtaste. And the processing was simple.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期151-154,共4页
Food Science
关键词
苦荞面粉
苦瓜汁
小麦面粉
品质改良剂
bitter buckwheat flour
balsam pear juice
wheat flour
improving agent