| 小米曲奇饼干的研制 |
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| 引用本文： | 常泓.小米曲奇饼干的研制[J].山西农业大学学报(自然科学版),1999,19(1):33-34. |
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| 作者姓名： | 常泓 |
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| 作者单位： | 山西农业大学食品科学系 |
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| 摘 要： | 小米曲奇饼干，是从本地资源出发，遵循品质及营养平衡的原则，选用营养价值较高的晋谷１６号，质优的小麦面粉为主要原料制作而成。它的主要特点在于产品外观美观、ＶＢ１、ＶＢ２含量相当丰富，具有开发前景。
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| 关 键 词： | 小米 曲奇饼干 |
Development of Millet Cookie and Biscuits |
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| Changhong et al..Development of Millet Cookie and Biscuits[J].Journal of Shanxi Agricultural University,1999,19(1):33-34. |
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| Authors: | Changhong |
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| Abstract: | rom the angle of local resources and the balance
between quality and nutrition,millet cookie and biscuits is developed.It is made of highly -nutrition
Jingu 16 and choice wheat flour, with delightful form and rich in V B1 and V B2 .Thus millet
biscuit has a great perspective. |
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| Keywords: | Millet Cookie and biscuits |
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