食品科学2012，Vol.33Issue(12)：32-36,5.
基于QFD的苦荞麦芽茶饮料质量改进研究
Quality Improvement of Bitter Buckwheat Tea Based on QFD
摘要
Abstract
Based on the application of quality function deployment （QFD） theory, consumer needs for bitter buckwheat tea was converted into the technological parameters for the product design, thus improving the processing requirements during the preparation. Through quality improvement of bitter buckwheat tea, practical and feasible technological parameters were achieved and a novel thought for the development of other new products was proposed.关键词
苦荞麦芽茶饮料/质量功能展开/工艺研究/质量改进Key words
bitter buckwheat tea/quality function deployment (QFD)/technological study~ quality improvement分类
轻工纺织引用本文复制引用
郭元新,张丙全,叶华,沈德艳..基于QFD的苦荞麦芽茶饮料质量改进研究[J].食品科学,2012,33(12):32-36,5.基金项目
安徽省教育厅自然科学项目 （）
