主食馒头专用小麦粉最佳品质指标范围分析
张 剑,张 杰,李梦琴,李 勇,艾志录
Appropriate Ranges of Important Flour Traits for Making High-Quality Steamed Buns as a Staple Food
ZHANG Jian, ZHANG Jie, LI Mengqin, LI Yong, AI Zhilu
食品科学
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2016, (11): 30
-36
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DOI: 10.7506/spkx1002-6630-201611006