摘要
研究了超微粉碎红枣浆添加量对面包质量的影响。结果表明,添加5%的超微粉碎红枣浆对面包的质量无不良影响,并具有一定的保健作用。
To manufacture the jujube bread, the effect of ultra-micro jujube used on the improvement of bread quantity was studied. The result showed that 5 % of ultra-micro jujube was a good addition and had certain health care function.
出处
《安徽农业科学》
CAS
北大核心
2006年第20期5178-5179,共2页
Journal of Anhui Agricultural Sciences
