摘要
介绍了板栗资源情况 ,并对板栗奶的加工技术进行了研究 ,确定了板栗奶的配方 ,以及防褐变 。
The situation of the chestnut resources in China were introduced in this paper, and the processing technique of Chinese chestnut milk was studied its ingredients were determind to prevent its browning and to improve its stability.
出处
《武汉工业学院学报》
CAS
2002年第4期29-30,共2页
Journal of Wuhan Polytechnic University
