全麦粉添加量对油馕品质的影响 / Effect of Addition Amount of Whole Wheat Flour on the Quality of Oil Naan
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 23(5):262-270
- Subject
油馕品质 全麦粉 质构 抗氧化性 - Language
- Chinese
- ISSN
- 1009-7848