Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Dajuan SHI"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 200-208 (2023)
Low-gluten flour, Roxburgh rose juice, butter, sucrose and egg were taken as the raw materials, the color, flavor and texture were taken as the indicators of sensory test, the optimal of formulation of Roxburgh rose cookies were investigated by the s
Externí odkaz:
https://doaj.org/article/c856e0cc361d4c308a25d51fd00311f3
