速溶蓬灰成分分析及对面团改良机理的研究

李瑞，马晓军

Composition of Instant Soluble Peng Gray and Its Mechanisms in Improving Dough Quality

LI Rui， MA Xiao-jun

食品科学 . 2011, (17): 89 -94 . DOI: 10.7506/spkx1002-6630-201117017