摘要
介绍了米的类别及其营养功能、感觉功能及生理调节等三大基本功能 ;提出了米食在满足人类赖以生存的生理需要的同时 。
Varieties of rice is discussed. Three basic functions of rice,e.g. nutritional, sensing and physiological regulating, are introduced. The fourth function, cultural function, is advanced and the expression in daily dietary and cultural life is mainly described.
出处
《粮食与食品工业》
2003年第2期14-16,共3页
Cereal & Food Industry
