摘要
以苦荞麦粉、南瓜粉为主要原料,经挤压膨化、调配、粉碎等工序加工而成苦荞南瓜羹,制品色泽淡黄、清香爽口、即食性好、营养丰富。
The bitter -buckwheat pumpkinsoupwas made withthe bitter -buckwheat an dpumpkinflour as its main ingredients It was producedby the pr ocess of extruding,puffing,blendi ng andgrin.The bitter -buckwheat pu mpkin soupshoweda good color,delicate fr agrance,tasty andrefreshing,dige stible,andnutritious
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第7期92-94,共3页
Food Science