亲水胶体对马铃薯冷冻面团及烘焙特性的作用
杨作乾, 陈学亭, 王曼, 宫冬雪, 温成荣
Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics
YANG Zuoqian, CHEN Xueting, WANG Man, GONG Dongxue, WEN Chengrong
食品与发酵工业
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2024, (19): 244
-250
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DOI: 10.13995/j.cnki.11-1802/ts.037217
