热烫处理对高添加量马铃薯生全粉馕制品品质的影响
邹淑萍,张谦,孟伊娜,马燕,许铭强,邰晓亮,佟立涛
Effect of Hot Blanching on the Quality of Nang (Baked Crusty Pancake) Added with High Proportion of Raw Dehydrated Potato Flour
ZOU Shuping, ZHANG Qian, MENG Yina, MA Yan, XÜ Mingqiang, TAI Xiaoliang, TONG Litao
食品科学 . 2020, (16): 52 -56 .  DOI: 10.7506/spkx1002-6630-20190828-311