不同黑小麦品种面粉及馒头品质分析 / Quality of Flour and Steamed Bread Made from Black Wheat
- Resource Type
- Academic Journal
- Source
- 河南农业科学 / Journal of Henan Agricultural Sciences. 52(8):163-170
- Subject
黑小麦 馒头 面粉色泽 质构特性 感官评价 Black wheat Steamed bread Flour color Texture Sensory evaluation - Language
- Chinese
- ISSN
- 1004-3268