摘要
用糯玉米与糯稻米制作的速冻汤圆进行比较，表明用糯玉米制作速冻汤圆是可行的。并提出了糯玉米速冻汤圆的加工工艺。
Quality evaluation of quick-frozen Tangyuan made of glutinous maize and glutinous rice was made.The result showed that the quick-frozen Tangyuan made of glutinous maize was practical.The Processing Procedure of glutinous maize Tangyuan was proposed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第1期58-60,共3页
Food Science
