食品工业科技2012，Vol.33Issue(4)：406-409,4.
面制品微波加热的研究现状
Research status of microwave heating flour products
摘要
Abstract
The development situation and characteristics of flour products microwave heating were reviewed.The impact of microwave heating on flour products quality were discussed.The quality of microwave heating flour products which were evaluated by higher water retention and better flavor were improved from improving formula of flour products,optimizing microwave technology and controlling reaction conditions,etc.关键词
微波加热/面制品/品质Key words
microwave heating/flour products/quality分类
轻工纺织引用本文复制引用
王春霞,周国燕,胡晓亮,詹博..面制品微波加热的研究现状[J].食品工业科技,2012,33(4):406-409,4.基金项目
国家自然科学基金青年基金项目 （）
上海市教委科研创新项目 （）
上海市重点学科建设项目 （）
上海理工大学医疗器械与食品学院微创励志创新基金 （）
