Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《China Powder Science and Technology》 2017-06
Add to Favorite Get Latest Update

Performance changes in food raw materials of superfine grinding

WU Jingtao;Department of Science and Technology,University of Jinan;  
Nutrients, functional composition, physical and chemical properties, functional activity and the changes of food processing performance in the superfine grinding of food raw materials were reviewed. It is thought that the superfine grinding of food materials is to improve their edible, processing performance, utilization, and product quality, and the application prospect of them is broad. The superfine grinding of food raw materials of will be the development important means and the mainstream development direction for food resources, and the width and depth of processing on food raw material processing will obtain more finished products which is ideal and meeting the demand of the sence organ, and obtain more available food resources.
【Fund】: 济南大学博士基金项目 编号:XBS1321
【CateGory Index】: TS201
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved