FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (7): 214-215.

Previous Articles    

Study on Proceseing Chinese Chestnuts Beverage

 WANG  Shang-Yu, WANG  Fang-An   

  1. College of Food Science and Engineering,Wuhan Polytechnic University
  • Online:2004-07-15 Published:2011-10-24

Abstract: this paper studied on the processing technique of Chinese chestnuts beverage, and determined the suitable methodprevent its browning and to improve its stability.

Key words: Chinese chestnuts beverage, browning, stability