| 南瓜保健面条生产技术研究 |
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| 引用本文： | 邓振旭,王同阳. 南瓜保健面条生产技术研究[J]. 食品工业, 2006, 0(5) |
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| 作者姓名： | 邓振旭 王同阳 |
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| 作者单位： | 山东菏泽学院生命科学系 荷泽274015 |
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| 摘 要： | 介绍了南瓜保健面条的制作工艺、操作要点、配方和产品的特点。该产品不仅营养价值高,风味独特,而且还具有一定的保健作用。是适合人们保健需要和社会需求的新型食品。
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| 关 键 词： | 南瓜 面条 工艺 |
Study on the Development of Nutritious Noodle with Pumpkin |
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| Deng Zhen-xu,Wang Tong-yang. Study on the Development of Nutritious Noodle with Pumpkin[J]. The Food Industry, 2006, 0(5) |
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| Authors: | Deng Zhen-xu Wang Tong-yang |
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| Abstract: | This paper reports the process of making nutritious noodle with pumpkin,the key points of operations,formula and the specialty of the product.The product has not only high nutritive value and special flavor,but also health function.The product is a kind of newtype food,which suits the needs of people s health function and social requirement. |
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| Keywords: | pumpkin noodle technology |
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