Optimization of Production of Chinese Traditional Steamed Bread from Ultrafine Soybean Dregs Powder and Flour
ZHANG Bing-wen1，CUI Xiao-ru1，QI Guo-dong2
FOOD SCIENCE . 2009, (18): 58 -62 .  DOI: 10.7506/spkx1002-6300-200918008