摘要
以苦荞麦粉为主要原料，经挤压膨化、调配、粉碎等加工成苦荞羹，成品色泽淡黄、清香爽口、即食性好、营养丰富。
The Buckwheat soup utilizing Buckwheat flour as its main ingredient was produced by extruding puffing, blending and griding The Buckwheat sorp has a good color, delicate fragrance tasty and refreshing rehydrate rapidly, and nutrition rich.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第2期40-42,共3页
Food Science
关键词
苦荞麦
即食粉
苦荞羹
Buckwheat, Instent flour, Buckwheat soup
