豆渣粉对小麦面团、馒头质构特性及馒头品质的影响

崔丽琴，崔素萍，马平，张丽萍，张洪微

Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread (CSB) and Textural Properties of Wheat Dough and CSB

CUI Li-qin, CUI Su-ping, MA Ping, ZHANG Li-ping, ZHANG Hong-wei

食品科学 . 2014, (5): 85 -88 . DOI: 10.7506/spkx1002-6630-201405017