| 酵母创新价值的研究 |
| |
| 引用本文： | 姚鹃.酵母创新价值的研究[J].粮食与食品工业,2011,18(2):34-38. |
| |
| 作者姓名： | 姚鹃 |
| |
| 作者单位： | 安琪酵母股份有限公司,宜昌,443003 |
| |
| 摘 要： | 以食品的安全、美味、营养为对象,阐述了酵母及酵母衍生产品在传统发酵面食、食品铝害、盐与健康以及现代人的营养问题等几个领域的创新价值.
|
| 关 键 词： | 酵母 面制品 营养价值 健康 |
Investigation on innovation values of yeast |
| |
| Yao Juan.Investigation on innovation values of yeast[J].Cereal and Food Industry,2011,18(2):34-38. |
| |
| Authors: | Yao Juan |
| |
| Affiliation: | Yao Juan Angel Yeast Company Limited(Yichang 443003) |
| |
| Abstract: | Taking safty,deliciousness and nutrition as the key points for the research and devlopment of foods,the innovation values of yeast in the fields of fermented food,aluminum contamination in food,sodium reducing and the problems of global imbalanced diet are reviewed. |
| |
| Keywords: | yeast flour products nutrition value healthiness |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
