摘要
本文从制粉方式、储藏、抗老化、理化性质4个方面阐述了糯米粉的研究进展。
In this paper, the research progress of glutinous rice flour is expounded from four aspects： milling method, storage, anti-aging and physical and chemical properties.
作者
朱财生
Zhu Caisheng(School of Food Science and Technology,Henan University of Technology,Zhengzhou450001,China)
出处
《现代食品》
2018年第16期7-9,共3页
Modern Food
关键词
糯米粉
制粉方式
储藏
抗老化
理化性质
Glutinous rice flour
Milling method
Storage
Anti-aging
Physicochemical properties
