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《Journal of West Anhui University》 2009-05
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Study on the Development and Analysis of Nutrition Component of Nutritional Rice Flour

SUN Chun-yan,WEI Chuan-bao (1.Department of Chemistry and Life Science,West Anhui University,Lu'an 237012,Chian;2.Plant Biotechnology Training Centre,West Anhui University,Lu'an 237012,Chian)  
The convenient nutritional rice flour was studied with rice,soybeans and sugar in this paper.Aroma,taste and texture were appraised as the indexes.the results indicated that the optimal amounts of sugar addition,scale of rice and bean flour and calcium additive dosage,The best proportion is that:Ground rice / bean flour was compared to 1:0.2,cane sugar 20%,the scale of calcium carbonate is 0.2%.
【Fund】: 皖西学院青年科研项目(WXZQ0721)
【CateGory Index】: TS217
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