木耳粉对面团流变学特性及面条品质的影响
王丹,郑惠华,纪阳,方东路,赵立艳,陈惠,胡秋辉
Effects of Auricularia Powder on Dough Rheological Properties and Noodle Quality Characteristics
WANG Dan, ZHENG Huihua, JI Yang, FANG Donglu, ZHAO Liyan, CHEN Hui, HU Qiuhui
食品科学
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2019, (21): 43
-50
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DOI: 10.7506/spkx1002-6630-20190608-079