摘要
阐述了以魔芋精粉为原料生产魔芋丝的工艺和参数 ,以此生产出了弹性好、质地均匀、表面光洁、风味纯正的魔芋粉丝。
This paper expounded the production technology and parameters of knojaku filament made from knojaku flour. The result showed that elasticity,texture,surface and flavor of the filament were very good.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第3期61-62,共2页
Science and Technology of Food Industry
