食品科学 ›› 2007, Vol. 28 ›› Issue (8): 596-598.
• 技术应用 • 上一篇 下一篇
邱向梅
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QIU Xiang-Mei
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摘要: 将荞麦粉和小麦粉以不同配比制作蛋糕,并对蛋糕性能进行研究,通过蛋糕品质评分选出最佳的配比方案。
关键词: 荞麦粉, 小麦粉, 蛋糕
Abstract: Cakes were made with buckwheat and wheat flour in different mixture proportions, and their properties were studied. The optimum formula was determined by assessing the tests quality of those cakes.
Key words: buckwheat powder, wheat flour, cake
邱向梅. 荞麦粉蛋糕生产工艺技术的研究[J]. 食品科学, 2007, 28(8): 596-598.
QIU Xiang-Mei. Research on Processing Technique of Buckwheat Cake[J]. FOOD SCIENCE, 2007, 28(8): 596-598.
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