摘要
介绍了以米醋、牡丹花瓣浸提液和牡丹花粉浸提液为辅料生产保健面包的试验,并对影响面包品质的因素进行了分析。
The experiment of making peony vinegar bread with vinegar, peony leaves leaching liquor and farina leaching liquor is introduced. The factors influencing the quality are analyzed.
出处
《粮食与食品工业》
2005年第5期18-19,26,共3页
Cereal & Food Industry
