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Position: Home > Articles > Processing Study on the Functional Soybean Oligopeptide Biscuit FOOD SCIENCE 2005,26 (5) 276-279

功能性寡肽饼干的研究

作  者:
蒲云健;梁歧;石桂春
单  位:
中国人民解放军军需大学
关键词:
大豆寡肽;饼干;蛋白质
摘  要:
本文应用单因素试验和正交实验法,对影响功能性大豆寡肽饼干质量的各重要因素进行了较为详细的研究,得出最优工艺参数,并对工艺的特点作了介绍。
译  名:
Processing Study on the Functional Soybean Oligopeptide Biscuit
作  者:
PU Yun-jian,LIANG Qi,SHI Gui-chun (The Quartermaster University of PLA,Changchun 130062,China)
关键词:
soybean oligopeptide;biscuit;protein
摘  要:
The objective in this paper was to study the effects of different ingredients of soybean oligopeptide biscuit ind etail and to deduce an optimum formula by a single factor synthesis and an orthogonal test, and the characteristics of the processing were also described.

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