不同品种藜麦粉对馒头品质及抗氧化活性的影响
陈银焕, 杨修仕, 郭慧敏, 任贵兴, 李进才
Effect of different varieties of quinoa flour substitution on quality and antioxidant activity of steamed bread
CHEN Yinhuan, YANG Xiushi, GUO Huimin, REN Guixing, LI Jincai
食品与发酵工业
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2020, (2): 157
-164
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DOI: 10.13995/j.cnki.11-1802/ts.021861
