| 燕麦饼干的开发 |
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| 引用本文： | 陈洪金,沈燕洁. 燕麦饼干的开发[J]. 食品与生物技术学报, 1999, 18(1) |
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| 作者姓名： | 陈洪金 沈燕洁 |
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| 作者单位： | 无锡轻工大学食品学院(陈洪金)，无锡中萃食品有限公司(沈燕洁) |
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| 摘 要： | 以燕麦粉和特一粉为原料，按一定比例配粉制作酥性饼干，通过单因素试验和多因素正交试验，确定最佳配比，获得了比较满意的燕麦饼干制品。
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| 关 键 词： | 燕麦饼干；燕麦粉；特一粉；配比 |
Development of Oat Cracker |
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| Chen Hongjing. Development of Oat Cracker[J]. Journal of Food Science and Biotechnology, 1999, 18(1) |
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| Authors: | Chen Hongjing |
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| Abstract: | The processing technology of cracker with oat flour and tailored flour (grade one) blending in certain ratio was studied,And the satifactory products were got by using the optimum ratio deteimimed by the single factor test and multifactor orthogonal exporiments. |
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| Keywords: | oat cracker oat flour tailared flour(grade one) ratil |
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