松茸粉对面团流变特性及饼干品质的影响

陶虹伶，王丹，马宁，赵立艳，方东路，胡秋辉

Effect of Tricholoma matsutake Powder on Rheological Properties of Dough and Quality Characteristics of Biscuits

TAO Hongling, WANG Dan, MA Ning, ZHAO Liyan, FANG Donglu, HU Qiuhui

食品科学 . 2019, (5): 51 -56 . DOI: 10.7506/spkx1002-6630-20180818-185