不同比例全麦粉全麦面包的感官品质和稳糖效果比较 / Different Proportions of Whole Wheat Flour on the Sensory Quality and Glycemic Control of Whole Wheat Bread
- Resource Type
- Academic Journal
- Source
- 现代食品科技 / Modern Food Science & Technology. 39(12):29-34
- Subject
全麦面包 感官评价 血糖生成指数(GI) 人体血糖测试 稳糖效果 whole wheat bread sensory evaluation glycemic index (GI) human blood glucose concentration test slowly raise blood glucose effect - Language
- Chinese
- ISSN
- 1673-9078