碱添加量对米酒酸面团及馒头品质的影响
孙祥祥，刘长虹，袁静怡，王远辉，张煌，马永生
Effect of alkali addition on the quality of rice wine sour dough and steamed bread
SUN Xiangxiang, LIU Changhong, YUAN Jingyi, WANG Yuanhui, ZHANG Huang, MA Yongsheng
中国酿造
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2019, (10): 154
-157
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DOI: 10.11882/j.issn.0254-5071.2019.10.031
