The effect of amount of pumpkin in fermented flour products on the fermentation speed and the quality of products has been investigated.

 
  • 對南瓜在發(fā)酵面制品中的添加量及其對發(fā)酵進(jìn)程和產(chǎn)品的感官品質(zhì)的影響進(jìn)行了初步的探索。
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