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《Farm Products Processing》 2015-17
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The Develop of Bitter Gourd- Mulberry Leaf Biscuit

GENG Zhiyu;JING Yanping;MA Xiaochen;YANG Chengxu;WU Qingyun;College of Food Science and Engineering,Shanxi Agricultural University;  
The research in which the single factor experiment is conducted aims to make a kind of sugar- free biscuit that is healthy and nutritious with wheat meal as main material and other accessories like bitter gourd powder,mulberry leaf powder,arrowroot and white fungus soup. According to the orthogonal test to upgrade prescription,the most appropriate portion of the accessories is as follows:10% bitter gourd powder,6% mulberry leaf powder,10% arrowroot,and 40% white fungus soup.Under the conditions the biscuit tastes good with high quality and the highest sensory evaluation.
【Fund】: 国家级大学生创新创业训练资助项目(201304)
【CateGory Index】: TS213.22
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