FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (10): 184-186.
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XIAO Chun-Ling
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Abstract: The factors such as ratio of Bitter-buckwheat and flour, the deal of compound additive. Quantity of water on theproduce technology of Bitter-buckwheat and flour for 2:3. The deal of compound additive By 1%, make concessions regimentqualtity of water 20% at 30℃. Fry in Hot palm tree oil 20s at 140℃. It showed the test convenient of Bitter buckwheat.
Key words: bitter buckwheat convenient, technology condition, orthonal experiment
XIAO Chun-Ling. Study on Processing Technology Condition of Bitter-buckwheat Convenient Noodles[J]. FOOD SCIENCE, 2004, 25(10): 184-186.
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