摘要
选用维生素含量相对较高的灯笼椒、西红柿、胡萝卜作试验材料添加到蛋羹的制作中。通过试验对比,以及维生素C的测定和蛋白质含量的测定,确定了较为合理的添加比例,对多维蛋羹的制作起到了一定的指导作用。
Taking the hot pepers,tomatos and carrots which have vitamin content as experimental material to research the multi vitamin egg custard.Made sure the reasonable adding proportion of vegetable through the vitamin C and the protein content measurese.
出处
《黑龙江农业科学》
2010年第5期131-133,共3页
Heilongjiang Agricultural Sciences
