摘要
对花生、薏苡米乳酸发酵饮料进行了研制。确定了花生、薏苡米中有效成分的抽提、饮料的配制等主要工艺条件。
In this articleal,studies were made on the process of peanut and Job's tears lactic acid beverage and the optimum processing conditions were defined.
出处
《天津轻工业学院学报》
1995年第2期19-22,共4页
Journal of Tianjin University of Light Industry
