摘要
通过三种加工方法对苦荞麦粉营养成分影响的研究，表明挤压膨化是目前苦荞麦食用粉生产的理想工艺。
Three processing methods and their effects on buckwheat flour nutrients were studied. The result
showed that extruding was an ideal technology for producing edible buckwheat flour.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第1期48-49,共2页
Cereal & Feed Industry
关键词
苦荞粉
营养成分
加工
苦荞麦
制粉
buckwheat flournutrient contentprocessing method
