| 南瓜籽蛋白饮料的研究 |
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| 引用本文： | 吴荣书 戈振扬. 南瓜籽蛋白饮料的研究[J]. 云南农业大学学报(自然科学版), 1996, 11(3): 184-190 |
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| 作者姓名： | 吴荣书 戈振扬 |
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| 作者单位： | 云南农业大学食品科学部 |
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| 摘 要： | 研究了几个稳定剂及蔗糖对南瓜籽乳外观品质和品味的作用,提出了适宜的生产工艺条件.
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| 关 键 词： | 南瓜籽乳 稳定剂 工艺条件 |
| 收稿时间： | 1995-11-10 |
Studies on the Pumpkin Seed Protein Drink |
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| Wu Rongshu,Ge Zhenyang. Studies on the Pumpkin Seed Protein Drink[J]. Journal of Yunnan Agricultural University, 1996, 11(3): 184-190 |
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| Authors: | Wu Rongshu Ge Zhenyang |
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| Affiliation: | Department of Horticulture, Yunnan Agricultural Universily, Kunming 650201 |
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| Abstract: | The effect of several stabilizers and sugar on the exterior quality and taste ofpumpkin sced milk was studied and the suitable process condition was put forward |
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| Keywords: | Pumpkin Seed M ilk Stabilizer Process Condition |
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