胡桐泪的生理功能及在面粉中的应用研究
Research on the Physiological Function of Calophyllum Tear and Its Application in Flour
马秋洁 1王伟华1
作者信息
- 1. 塔里木大学,新疆 阿拉尔 843300
- 折叠
摘要
本文综述了胡桐泪的主要成分、活性物质对面粉功能特性的影响、安全性以及在面粉加工中的应用前景,并展望了未来面粉产业的发展,旨在推动胡杨资源的开发利用,促进面粉产业的进一步发展.
Abstract
This article reviews the main components and active substances of Hu Tong tears,their impact on flour functional properties,safety,and application prospects in flour processing.It also looks forward to the future development of the flour industry,aiming to promote the development and utilization of Hu Yang resources and further promote the development of the flour industry.
关键词
面粉/胡桐泪/主要成分/功能特性/开发利用Key words
flour/Calophyllum tear/main components/functional characteristics/development and utilization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据