老酵面团对碱工艺最佳pH值的研究
毛羽扬, 朱在勤, 纪有华, 张文涛, 徐传骏
A Study on the Optimun pH Value in the Addition of Alkali in Laojiao Dough
MAO Yu-Yang, ZHU Zai-Qin, JI You-Hua, ZHANG Wen-Tao, XU Chuan-Jun
食品科学 . 2001, (3): 88 -90 .