摘要
本文综述了胡桐泪的主要成分、活性物质对面粉功能特性的影响、安全性以及在面粉加工中的应用前景,并展望了未来面粉产业的发展,旨在推动胡杨资源的开发利用,促进面粉产业的进一步发展。
This article reviews the main components and active substances of Hu Tong tears,their impact on flour functional properties,safety,and application prospects in flour processing.It also looks forward to the future development of the flour industry,aiming to promote the development and utilization of Hu Yang resources and further promote the development of the flour industry.
作者
马秋洁
王伟华
MA Qiujie;WANG Weihua(Tarim University,Aral 843300,China)
出处
《现代食品》
2024年第8期91-93,共3页
Modern Food
关键词
面粉
胡桐泪
主要成分
功能特性
开发利用
flour
Calophyllum tear
main components
functional characteristics
development and utilization
