Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters
CHEN Xian1,2, ZHANG Yan1,*, MA Yongxuan1, ZHANG Linghong1,2, WEI Zhencheng1
FOOD SCIENCE . 2015, (12): 54 -59 .  DOI: 10.7506/spkx1002-6630-201512010