This study was conducted for the purpose of building the formula and process for production of rice vermicelli supplement green tea powder to create the type of functional food products that are beneficial to human health and sensory values high. From the results of research, identify additional rate green tea powder is 2.5% compared with the volume of rice vermicelli and rice noodles in green tea processing process. Research results show that the use of green tea powder in the production of rice vermicelli contributing changes nutrition and learn the skills, sensory properties are also both distinctly friendly, flavorful product characteristic.
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