复合改性玉米全粉面糊流变学特性及对戚风蛋糕品质影响
武思奇, 原玉雪, 宋春丽, 任健
Rheological properties of compound modified corn flour batter and its influence on the quality of the prepared chiffon cake
WU Siqi, YUAN Yuxue, SONG Chunli, REN Jian
食品与发酵工业
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2025, (11): 299
-306
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DOI: 10.13995/j.cnki.11-1802/ts.040447
