【摘要】 选用维生素含量相对较高的灯笼椒、西红柿、胡萝卜作试验材料添加到蛋羹的制作中。通过试验对比,以及维生素C的测定和蛋白质含量的测定,确定了较为合理的添加比例,对多维蛋羹的制作起到了一定的指导作用。更多还原

【Abstract】 Taking the hot pepers,tomatos and carrots which have vitamin content as experimental material to research the multi vitamin egg custard.Made sure the reasonable adding proportion of vegetable through the vitamin C and the protein content measurese.更多还原