Chrome Extension
WeChat Mini Program
Use on ChatGLM
VIPCreated with Sketch.

营养重组米的研制

Ying ZHANG,Xiao-yong YANG,Bo WANG,Yan-lin XIAO,Xing-zhi YANG,Gong CHEN,Jing-gang YOU

Sichuan Food and Fermentation（2014）

Cited 0|Views3
No score
Abstract
以小麦、大米、燕麦、玉米、鹰嘴豆为原料,采用理化分析和感官评定方法,研究了制作工艺参数对营养重组米品质的影响.结果表明:最佳工艺条件为挤压温度160℃,水份含量20％,螺杆转速160r/min,进料速度240g/min.在此工艺下制得重组米外观形状与普通大米相似,且营养成分多元化,可热水冲泡后食用或直接食用.
More
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined