摘要
对小麦品质与食品加工研究现状进行了综述,同时详细介绍了小麦蛋白质含量、亚基、淀粉性状对食品品质的影响及目前研究进展。
The research status of wheat quality and food processing were reviewed. Meanwhile,the effect of wheat protein content,subunit, starch characters on food quality and the current research progress were described in detail.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期292-295,共4页
Science and Technology of Food Industry
关键词
小麦品质
食品品质
研究现状
wheat quality
food quality
research status
