燕麦食品加工及功能特性研究进展

Research Progress on the Processing and Functional Properties of Oats

目前,我国的燕麦加工技术较为落后,而市场需求在不断提升,两者之间的矛盾日益明显。基于此,本文对燕麦食品加工及功能特性进行研究。

At present, our country's oat processing technology is relatively backward, and the market demand is constantly improving, and the contradiction between them is becoming more and more obvious. Based on this, this paper studied the processing and functional characteristics of oat food.