摘要
低能量食品是当今食品消费的一大趋势，本文就低能量焙烤食品的开发进行了探讨，并结合产品实例分析了在各种低能量焙烤食品的生产中所出现的一些问题。
In this article, the formulation of low-calorie bakery foods was researched, and the problems happening during the formulating were analyzed and some advice was suggested to solve those problems.
出处
《食品工业》
CAS
北大核心
2000年第6期21-23,共3页
The Food Industry
