不同糖醇对辣条坯体品质的影响
杨恒, 王学东, 丁贝贝, 付阳, 柯媛, 张苗苗, 肖甚圣
Effects of different polyols on the quality of Chinese spicy snack food
ANG Heng, WANG Xuedong, DING Beibei, FU Yang, KE Yuan, ZHANG Miaomiao, XIAO Shensheng
食品与发酵工业
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2021, (13): 190
-197
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DOI: 10.13995/j.cnki.11-1802/ts.025378
