Effects of okara on dough properties and qualities of steamed bread

被引：0
|
作者：
Song, Lianjun [1 ]
Hou, Dan [1 ]
Zhang, Pingan [1 ]
Zhao, Qiuyan [1 ]
机构：
[1] College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
来源：
Journal of the Chinese Cereals and Oils Association | 2014年 / 29卷 / 05期
关键词：
Viscosity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：5 / 9
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