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Food Science and Technology. 2010, (02) Core

Research on green asparagus fresh-wetted noodleChinese Full Text

WANG Guang-feng (Heze University, Heze 274000)

Abstract: Green asparagus fresh-wetted noodle through adding germanium is a kind of high nutrient green health new production. It has a lot of characteristics such as high alibility, good appearance and tasty flators. Though examination the best directions for producing chemicals or metallurgical products is: flour 55%, green asparagus plasm 25%, bean sprout powder through adding germanium 3%, adequate water, amylum 4.5%, gluten powder 0.5%, salt 0.2%, guar gum 0.2%.
Keywords：

green asparagus; bean sprout powder by adding germanium; noodle;

  • DOI：

    10.13684/j.cnki.spkj.2010.02.043

  • Series：

  • Subject：

  • Classification Code：

    TS213.21

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