大豆麦胚面条的研制

Researching and Making of Noodle Gontaining Wheat Germ and Soybean

通过添加大豆、小麦胚于面粉中制成大豆麦胚面条 ,调整面条的营养比例 ,提高营养水平 ,通过实验得出大豆。

The noodle containing wheat germ and soybean was developed for improving nutritional function and rate of the noodle, and the best formula of the noodle coutaining wheat germ and soybean was made by test.