As an important part of traditional food in China,pastry has a significant impact on taste,nutritional value and consumer health.Through in-depth analysis of the basic nutritional components of pastry and their status in diet,this paper discusses the optimization strategy of the nutritional ratio of pastry,aiming to improve the nutritional value of pastry and meet the diversified needs of consumers.
pastrynutrient ratioraw material selectionnutrition fortificationfunctional component
NETL
NSTL
万方数据
