摘要
本文探讨了苦荞米茶、苦荞红曲醋、苦荞醋胶囊、苦荞面食、苦荞黄酮提取等新型苦荞健康食品的研发及其工艺,可为苦荞资源的合理利用提供有益借鉴。
In this paper, we present an overview of the new process for tartary buckwheat products development, which includefried grain tea, red yeast rice vinegar, vinegar capsules, noodle and flavonoids. This review may be benefit to tartary buckwheatresearcher and developess
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期348-350,共3页
Food Science
