摘要
针对目前花色面条种类、加工工艺及品质改良剂的研究现状进行了综述,指出存在的问题,并对花色面条的开发前景作了展望。
The varieties and processing technology of noodles, as well as the research progress of noodle- improver used in these products were introduced. In addition, the shortcomings existing in flower color noodles was pointed out and the development of flower color noodles was prospected future prospect.
出处
《粮食与油脂》
北大核心
2017年第7期9-12,共4页
Cereals & Oils
基金
公益性行业(农业)科研专项经费项目(201303070)
河南高等学校重点科研项目(16A550008)
关键词
花色面条
加工工艺
改良剂
varieties noodles
processing technology
improver
