机译:用Aronia粉制作的海绵蛋糕的质量特征
Department of Food Science and Technology Seoul National University of Science and Technology;
Department of Food Science and Technology Seoul National University of Science and Technology;
Department of Food Science and Technology Seoul National University of Science and Technology;
sponge cake; aronia powder; quality; antioxidant; consumer acceptability;
机译:用Aronia粉制作的海绵蛋糕的质量特征
机译:柠檬草粉海绵蛋糕的品质特征
机译:添加绿茶粉的糯米糕的品质特性和抗氧化活性
机译:美国软质小麦粉的氯化处理对日式海绵蛋糕品质的影响
机译:改进海绵蛋糕的烘烤测试程序,并改善制作海绵蛋糕所需的软质小麦粉的特性。
机译:悬钩子粉对海绵蛋糕的理化和感官特性
机译:用冷冻干燥Peucedanum粉末添加海绵蛋糕的质量特征及逆血分析