马铃薯淀粉对面团流变学特性及酥性饼干品质的影响
陈金凤, 汪月, 马云翔, 蒲东艳, 崔彦利, 夏玉秀, 张盛贵
Effect of potato starch on rheological properties of dough and qualitycharacteristics of crisp biscuits
CHEN Jinfeng, WANG Yue, MA Yunxiang, PU Dongyan, CUI Yanli, XIA Yuxiu, ZHANG Shenggui
食品与发酵工业
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2020, (5): 121
-127
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DOI: 10.13995/j.cnki.11-1802/ts.022297
