| 孙 茹,张正茂,刘苗苗，杨军丽，卓武燕.营养功能性面条研究现状[J].麦类作物学报,2014,34(4):568 |
| 营养功能性面条研究现状 |
| Research Status on Nutritional and Functional Noodles |
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| DOI：10.7606/j.issn.1009-1041.2014.04.22 |
| 中文关键词: 面条 营养 功能 研究现状 |
| 英文关键词:Nutritional Functional Noodles Research status |
| 基金项目:陕西省科技统筹创新工程项目（2011KTZB02 01）。 |
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| 中文摘要: |
| 近年来国内外已研发出多种营养功能性面条。本文对近年来研制的营养功能性面条进行了归纳总结，分别对果蔬类、杂粮类、水产类、其他类等4大类营养功能性面条的开发应用和研究进行了评述,并分析了营养功能性面条在应用中存在的问题，提出了相关建议，以期对营养功能性面条的进一步开发和规模化生产提供参考。 |
| 英文摘要: |
| A variety of functional and nutritional noodles has developed in China and abroad to meet the dietary requirements of people in recent years.The research and development plays an important role to improve the level of people's dietary nutrition and health.The types of nutritional and functional noodles that developed in recent years were summarized in this paper.The development and application of functional noodles made of fruits and vegetables,grains other than wheat and rice,aquatic products and other nutritional materials were reviewed.The problems existed were analyzed and the measures for improving were put forward.to provide the reference for further development and large scale production of functional and nutritional noodles. |
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