摘要
对麦胚和绿豆复合饮料的生产工艺进行了研究。
The technique of processing compound beverage made up of wheat germ and mung bean was studied.The optimum conditions of hydrolysing wheat germ and optimum technique and formula was found though experiment.
出处
《冷饮与速冻食品工业》
1997年第3期1-3,共3页
Beverage & Fast Frozen Food Industry
