This research mainly studied the browning inhibition of Chinese chestnut, the preparation of Chinese chestnut powder and the production of instant Chinese chestnut powder.
本论文主要研究了板栗褐变的抑制、板栗粉的制备和性质及即食板栗粉的研制。
This research mainly studied the browning inhibition of Chinese chestnut, the preparation of Chinese chestnut powder and the production of instant Chinese chestnut powder.
本论文主要研究了板栗褐变的抑制、板栗粉的制备和性质及即食板栗粉的研制。
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