核桃风味酥油茶粉制备工艺条件的研究

曹银娣, 熊华, 喻峰, 张全才, 陈望华, 张明丽

Evaluation of the Optimal Processing Conditions for Manufacturing Ready to Drinking of Tibet Yak Butter and Tea Powder with Walnut Flavor

CAO Yin-Di, XIONG Hua, YU Feng, ZHANG Quan-Cai, CHEN Wang-Hua, ZHANG Ming-Li

食品科学 . 2006, (12): 495 -498 .