不同波美度淀粉浆对凉皮品质、水分状态及老化特性的影响
程增辉, 张波波, 郑帅帅, 张梦杰, 艾志录, 杨勇
Effects of starch syrup with different Baume degrees on quality, water distribution, and retrogradation of Liangpi
CHENG Zenghui, ZHANG Bobo, ZHENG Shuaishuai, ZHANG Mengjie, AI Zhilu, YANG Yong
食品与发酵工业
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2024, (10): 81
-87
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DOI: 10.13995/j.cnki.11-1802/ts.035047
