基于不同代糖方案的烘焙小馒头品质剖析与差异探讨
顾桐羽, 夏熠珣, 徐菲菲, 刘飞, 陈茂深, 钟芳
Study on quality of small baked bun based on different sucrose substitutes and its differential analysis
GU Tongyu, XIA Yixun, XU Feifei, LIU Fei, CHEN Maoshen, ZHONG Fang
食品与发酵工业
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2025, (4): 65
-74
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DOI: 10.13995/j.cnki.11-1802/ts.038918
