仿手揉多向压延技术对面团及馒头品质的影响
潘治利, 赵映然, 白毅博, 艾志录, 李蓓蓓
Effect of multidirectional sheeting technique of mechanical bionic kneading on quality of dough and Chinese steamed bread
PAN Zhili, ZHAO Yingran, BAI Yibo, AI Zhilu, LI Beibei
食品与发酵工业
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2024, (16): 23
-29
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DOI: 10.13995/j.cnki.11-1802/ts.038908
