棕榈油复配物代替猪油用于桃酥制作

吴苏喜，肖志红，季敏

Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie

WUSu-xi，XIAOZhi-hong，JIMin

食品科学 . 2011, (20): 323 -326 . DOI: 10.7506/spkx1002-6630-201120067