轻碾脱皮对全麦粉及其馒头品质的影响
赵吉凯,王凤成,付文军,王梦杰
Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread
ZHAO Jikai, WANG Fengcheng, FU Wenjun, WANG Mengjie
食品科学 . 2017, (21): 158 -164 .  DOI: 10.7506/spkx1002-6630-201721025