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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics，Chinese Academy of Sciences
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环境材料与生态化学研... [1]
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现代食品科技 [1]
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刘刚 [1]
曾凡逵 [1]
许丹 [1]
赵宇慈 [1]
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2021 [1]
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Source Publication：现代食品科技
Date Issued：2021
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添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化
期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:
许丹
;
赵宇慈
;
曾凡逵
;
刘刚
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Submit date：2022/11/27
马铃薯雪花全粉
纸杯蛋糕
营养品质
热机械学特性
面团
微观结构
