Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread (CSB) and Textural Properties of Wheat Dough and CSB
CUI Li-qin, CUI Su-ping, MA Ping, ZHANG Li-ping, ZHANG Hong-wei
FOOD SCIENCE . 2014, (5): 85 -88 .  DOI: 10.7506/spkx1002-6630-201405017