中国传统主食馒头中添加超微细豆渣粉的最佳工艺研究

张炳文1，崔肖如1，祁国栋2

Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour

ZHANG Bing-wen1，CUI Xiao-ru1，QI Guo-dong2

食品科学 . 2009, (18): 58 -62 . DOI: 10.7506/spkx1002-6300-200918008