粮食加工过程中营养成分保留与优化研究

Study on Nutrient Retention and Optimization in Grain Processing

本研究探讨了各种加工方法对粮食营养成分的影响,并提出了一系列优化策略,旨在提高粮食产品的营养价值,促进粮食加工产业的发展。

This article explores the impact of various processing methods on the nutritional composition of grain and proposes a series of optimization strategies with the aim of improving the nutritional value of grain products and promoting the development of the grain processing industry.