山东农业科学2016，Vol.48Issue(7)：133-136,4.DOI:10.14083/j.issn.1001-4942.2016.07.030
四个糯玉米品种加工后的品质比较
Quality Comparison of Four Processed Waxy Maize Varieties
摘要
Abstract
Using Lainongnuo 6,Lainongnuo 10,Qingnongnuo 203 and Jkn 2000 as materials,the chan-ges of sugar,oil,starch,crude protein,vitamin and amino acids contents in processed corncob were com-pared.The results showed that compared with Jkn 2000,the change rates of vitamin,amino acids,oil, starch,and crude protein contents in processed Lainongnuo 6 and Lainongnuo 10 were relatively lower,so they had better stability.关键词
糯玉米/食用营养品质/加工Key words
Waxy maize/Edible nutritional quality/Process分类
农业科技引用本文复制引用
鲁军,李锦,刘艳楠,郑迪,初玉,董冰,郭新梅..四个糯玉米品种加工后的品质比较[J].山东农业科学,2016,48(7):133-136,4.基金项目
山东省农业良种工程项目；山东省农业生物资源创新利用研究项目；2014年青岛农业大学大学生科技创新项目 （）
