添加兔骨微细粉对面团及面条特性的影响 / Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 43(4):105-113
- Subject
兔骨;微细粉;比例;面团特性;面条特性 - Language
- Chinese
- ISSN
- 1002-0306