| 乌贡糙米粉的研制和利用 |
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| 引用本文： | 蔡向忠,赵则胜,武天龙,蒋家云,汤楠.乌贡糙米粉的研制和利用[J].上海交通大学学报(农业科学版),1998(3). |
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| 作者姓名： | 蔡向忠 赵则胜 武天龙 蒋家云 汤楠 |
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| 作者单位： | 上海农学院天然健康食品研究所!上海201101 |
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| 摘 要： | 本文利用天然食品资源乌贡糙米为原料配合大豆、麦仁和蛋白糖生产乌贡糙米粉,通过乌贡糙米粉的生产工艺达到营养互补,方便食用,是老人、儿童、体弱病人的食疗、休闲食品。
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| 关 键 词： | 黑米 乌贡糙米 大豆 膨化 |
A STUDY ON WU GOND BROWN RICE FLOUR AND ITS UTILIZATION |
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| Cai Xiangzhong,Zhao Zesheng,Wu Tianlong,Jiang Jiayun,Tang Nan.A STUDY ON WU GOND BROWN RICE FLOUR AND ITS UTILIZATION[J].Journal of Shanghai Jiaotong University (Agricultural Science),1998(3). |
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| Authors: | Cai Xiangzhong Zhao Zesheng Wu Tianlong Jiang Jiayun Tang Nan |
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| Abstract: | In this paper, Wu Gong brown rice flour was prepared by bulking the mixture of Wu Gong brown rice, soybean, wheat and aspartame.The product is nutritionly complementary, easy to eat and suitable for the old,children and weak patients as a therapy food. |
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| Keywords: | Black rice Wu Gong Brown rice Soybean Bulking |
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