食品科学 ›› 1998, Vol. 19 ›› Issue (12): 33-35.
• 食品科学 • 上一篇 下一篇
刘丽丽, 田强
出版日期:
发布日期:
LIU Li-Li, TIAN Qiang
Online:
Published:
摘要: 以螺旋藻为新食物源,以二次发酵工艺研制出绿色面包,最佳辅料配方为:每200g面粉添加2g螺旋藻、289白砂糖、6g奶粉、pH自然。
关键词: 螺旋藻, 新食物源, 绿色面包
Abstract: A novel green bread has been made in double fermentation process, in which spirulina has been used as a new food source. The optimal composition is: 2g spirulina, 289 white sugar and 6g milk powder are added into 2009 wheat flour, PH keeps natural.
Key words: Spirulina, New food source, Green bread
刘丽丽, 田强. 螺旋藻面包的研制[J]. 食品科学, 1998, 19(12): 33-35.
LIU Li-Li, TIAN Qiang. [J]. FOOD SCIENCE, 1998, 19(12): 33-35.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y1998/V19/I12/33