摘要
本文研究了麦胚用于馒头生产中的处理方法和适宜的配料，改善了馒头的营养价值和感官质量。
The managing method and optium additinon of wheat germ were studied insteamed bread production. The defatted or full-fat wheat germ can improve thenutritive value and organoleptic quality of steamed bread.
出处
《粮油食品科技》
1999年第3期11-11,22,共2页
Science and Technology of Cereals,Oils and Foods
