食品科学
  
  
在线办公系统
文章快速检索  
  高级检索
ʳƷ��ѧ  2004, Vol. 25 Issue (8): 211-214    DOI:
����Ӧ�� ����Ŀ¼ | ����Ŀ¼ | ������� | �߼�����  |   
�㶹���̼ӹ����յ��о�
 ���Ӣ, ���ᄇ, ֣����, ���
�ӱ��Ƽ�ʦ��ѧԺʳƷ����ϵ
Study on the Processing Technology of Pea Milk with Soya
 LI  Feng-Ying, CUI  Rui-Jing, ZHENG  Li-Hong, LI  Chun-Hua
Hebei Normal University of Science &Technology
 ȫ��: PDF (289 KB)   HTML (1 KB)   ���: BibTeX | EndNote (RIS)      ��������
ժҪ ���㶹�ӹ����̵Ĺ��������������о�,ͨ����������ȷ�����㶹���̵�ǰ������ɫ��ø�������,�������ζ�����˵����о���
����
�ѱ����Ƽ�������
�����ҵ����
�������ù�����
E-mail Alert
RSS
�����������
���Ӣ
���ᄇ
֣����
���
�ؼ����� �㶹   ����   �����о�     
Abstract�� The technology of processing pea milk with soya was studied.Employing orthogonal experiment, the optimumtechnical conditions of pre-treatment and amylase hydrolysis with and color fixatives to procesis pea milk with soybean wereobtained. The flavor adjustment was studied.
Key words�� pea(Pisum sativum L)   soybean milk   process technology   
���ñ���:   
���Ӣ,���ᄇ,֣�����. �㶹���̼ӹ����յ��о�[J]. ʳƷ��ѧ, 2004, 25(8): 211-214.
LI Feng-Ying,CUI Rui-Jing,ZHENG Li-Hong et al. Study on the Processing Technology of Pea Milk with Soya[J]. FOOD SCIENCE, 2004, 25(8): 211-214.
���ӱ���:  
http://124.205.222.100/Jwk_spkx/CN/     ��     http://124.205.222.100/Jwk_spkx/CN/Y2004/V25/I8/211
��
û�б��IJο�����
[1] ë ��1,2������1,*. ������֥�ᶹ�̵�����[J]. ʳƷ��ѧ, 2009, 30(22): 406-411.
版权所有 © 2010 《食品科学》编辑部
地址:北京市西城区禄长街头条4号《食品科学》编辑部 邮政编码:100050
总机:010-83155446/47/48/49/50 传真:010-83155436

本系统由 北京玛格泰克科技发展有限公司设计开发   技术支持:support@magtech.com.cn