鱼糜和马铃薯粉对饼干质构和风味的影响

郭意明，丛爽，邓惠馨，王震宇，董亮，温成荣

Effects of Surimi and Potato Flour on Texture and Flavor Properties of Biscuits

GUO Yiming, CONG Shuang, DENG Huixin, WANG Zhenyu, DONG Liang, WEN Chengrong

食品科学 . 2017, (20): 96 -102 . DOI: 10.7506/spkx1002-6630-201720014