本文研究了降低糖油用量强化多功能大豆膳食纤维粉对桃酥质量的影响。

This paper discusses the effect reducing sugar and oil or fat content and increasing multifunctional dietary fiber flour of the soybean on the walnut short pastry quality.

youdao

本文研究了降低糖油用量强化多功能大豆膳食纤维粉对桃酥质量的影响。

This paper discusses the effect reducing sugar and oil or fat content and increasing multifunctional dietary fiber flour of the soybean on the walnut short pastry quality.

youdao