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Position: Home > Articles > The Functional Properties of Four Kinds of Edible Powder Journal of Anhui Agricultural Sciences 2015 (9) 254-256

4种食用粉的功能特性

作  者:
陈茹雪;王静;巩蔼;任顺成;李辉;李琛;李然;张圆俊
单  位:
河南工业大学粮油食品学院;云南省粮油科学研究院
关键词:
葛根;百合;魔芋;藕粉;功能特性
摘  要:
随着人们生活水平的提高,对食品各方面的要求也越来越多。饮食要既有营养,又健康,这就促使人们深入地开展对功能性食品的研究和探索。介绍了葛根、百合、魔芋以及藕粉4种可食用粉的功能特性。
译  名:
The Functional Properties of Four Kinds of Edible Powder
作  者:
CHEN Ru-xue;WANG Jing;GONG Ai;REN Shun-cheng;School of Food Science and Technology,Henan University of Technology;Yunnan Grain and Oil Science Research Institute;
关键词:
Kudzu root;;Lily;;Konjac;;Lotus root;;Functional properties
摘  要:
With the improvement of people's living standard,requirements of people on food also will be more and more. People not only want to have a full stomach,but also eat well,that is eating nutritious and healthy. This has prompted people to carry out in- depth research and exploration on the functional foods. This paper introduces the functional properties of four kinds of edible powder including Kudzu root,Lily,Konjac and Lotus root.

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