| 双苦营养面条的研制 |
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| 引用本文： | 王向东.双苦营养面条的研制[J].食品科学,2004,25(10):151-154. |
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| 作者姓名： | 王向东 |
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| 作者单位： | 山西师范大学食品科学与工程系 |
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| 摘 要： | 本文采用苦荞面粉、小麦面粉、苦瓜汁、面粉品质改良剂,通过适宜的工艺制作,得到苦荞含量高、食疗效果好、口感舒适、加工方便的双苦营养面条。
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| 关 键 词： | 苦荞面粉 苦瓜汁 小麦面粉 品质改良剂 |
| 文章编号： | 1002-6630(2004)10-0151-04 |
The Research on Shuangku Nutritious Noodle |
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| WANG Xiang-dong.The Research on Shuangku Nutritious Noodle[J].Food Science,2004,25(10):151-154. |
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| Authors: | WANG Xiang-dong |
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| Affiliation: | Food Science and Engineering Department, Shanxi Normal University |
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| Abstract: | The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour,wheat flour,balsam pear juice and improving agent of flour quality. The noodle had high quality, good food curative effect, goodtaste. And the processing was simple. |
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| Keywords: | bitter buckwheat flour balsam pear juice wheat flour improving agent |
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