FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (7): 92-94.
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XIAO Shi-Ming, XU Kun
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Abstract: The bitter -buckwheat pumpkinsoupwas made withthe bitter -buckwheat an dpumpkinflour as its main ingredients It was producedby the pr ocess of extruding,puffing,blendi ng andgrin.The bitter -buckwheat pu mpkin soupshoweda good color,delicate fr agrance,tasty andrefreshing,dige stible,andnutritious
Key words: Bitter -buckwheat , Pumpkin , Instant flour
XIAO Shi-Ming, XU Kun. Study on Processing of Bitter-buckwheat Pumpkin Soup[J]. FOOD SCIENCE, 2002, 23(7): 92-94.
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