| 苗族传统食品酢辣子面的加工工艺与营养价值 |
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| 引用本文： | 石敏,张文学. 苗族传统食品酢辣子面的加工工艺与营养价值[J]. 凯里学院学报, 2008, 26(3): 66-67 |
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| 作者姓名： | 石敏 张文学 |
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| 作者单位： | 1. 凯里学院生物系,贵州,凯里,556000
2. 四川大学食品系,四川,成都,610065 |
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| 摘 要： | 挖掘和整理了苗族传统食品酢辣子面的加工工艺,并对主要营养成分进行了分析,为开发民族食品提供了理论依据.
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| 关 键 词： | 酢辣子面 加工工艺 营养价值 |
Processing method of flourlike pepper food and its nutrition |
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| SHI Min,ZHANG Wen-xue. Processing method of flourlike pepper food and its nutrition[J]. Journal of Southeast Guizhou National Teachers College, 2008, 26(3): 66-67 |
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| Authors: | SHI Min ZHANG Wen-xue |
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| Affiliation: | SHI Min1,ZHANG Wen-xue2(1.Biology Department of Kaili College,Kaili,Guizhou 556000,2.Food Technique Dept of Sichuan University,Chengdu,Sichuan 610065) |
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| Abstract: | In this essay , the author collects and compiles the processing method of Miao Nationality traditional food,and the analysis on its main nutrition has been carried out, which provides the theory basis to the development of this nation food. |
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| Keywords: | flourlike pepper food processing method nutrition |
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