摘要
深入探讨了全谷物中的全小麦和糙米的营养价值,并结合世界关于全谷物食品的研究现状,分析了我国全谷物食品发展速度缓慢的原因,同时,提出开发全谷物食品的建议。倡导科学、合理、健康饮食理念。
This paper discussed the nutritive value of whole wheat and brown rice. Combined with the research situation about whole grain foods of the world, analysed the reasons about the slow development of whole grain foods in our country. At the same time, proposed suggestions about the developing whole grain foods.Advocated scientific, rational and healthy diet idea.
出处
《粮食加工》
2014年第5期66-69,共4页
Grain Processing
基金
项目性质:黑龙江省教育厅科研项目(项目编号:12525107)
关键词
全谷物
营养
产品开发
wholegrain
nutrition
product development
