含有加州杏仁粉和烘焙酶制剂的面团体系的流变学特性研究
贾春利, 黄卫宁, G Huang, K Saitama
Rheological Characteristics of Flour-Water Dough Containing California Almond Flour and Baking Enzymes  
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食品科学 . 2005, (3): 87 -93 .