不同糯米/粳米共混体系凝胶化行为及年糕品质

胡文轩，陈洁，许飞，陈玲

Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake

HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling

食品科学 . 2019, (17): 85 -95 . DOI: 10.7506/spkx1002-6630-20190115-157