| 荞麦食品的加工利用 |
| |
| 引用本文： | 刘玉江,王菁莎,刘景彬. 荞麦食品的加工利用[J]. 中国食品添加剂, 2006, 0(1): 139-142,125 |
| |
| 作者姓名： | 刘玉江 王菁莎 刘景彬 |
| |
| 作者单位： | 1. 天津科技大学食品科学与生物技术学院,天津,300222
2. 河北农业大学食品科技学院,河北,保定,071001 |
| |
| 摘 要： | 介绍了荞麦的营养价值及药用价值，并对其制成品的加工工艺进行了简要介绍。
|
| 关 键 词： | 荞麦 荞麦食品 加工 应用 |
| 文章编号： | 1006-2513（2006）01-0139-04 |
| 收稿时间： | 2005-07-11 |
| 修稿时间： | 2005-07-11 |
The usage and processing of buckwheat |
| |
| LIU Yu-jiang,WANG Jing-sha,LIU Jing-bin. The usage and processing of buckwheat[J]. China Food Additives, 2006, 0(1): 139-142,125 |
| |
| Authors: | LIU Yu-jiang WANG Jing-sha LIU Jing-bin |
| |
| Affiliation: | 1. Department of Food Science and Biotechnology, Science and Technology University of Tianjin, Tianjin 300222, China;2. Food Science College, Hebei Agriculture University, Baoding 071001, China |
| |
| Abstract: | Introduced the nutritional and officinal value of buckwheat. The processing technology of buckwheat were also emphasized. |
| |
| Keywords: | buckwheat buckwheat food processing application |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
