Effect of <em>Huangjiu</em> lees on the quality and starch digestibility of crispy biscuits

doi:10.11882/j.issn.0254-5071.2026.03.036

Effect of Huangjiu lees on the quality and starch digestibility of crispy biscuits

SUN Xiaofan, QUAN Anqi, KONG Feng, ZENG Qinghua, LI Yan, WANG Hui

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 267-272.

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China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 267-272. DOI: 10.11882/j.issn.0254-5071.2026.03.036

Effect of Huangjiu lees on the quality and starch digestibility of crispy biscuits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 267-272 https://doi.org/10.11882/j.issn.0254-5071.2026.03.036

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Received	Revised	Published
2025-06-09	2025-08-20	2026-03-25
Issue Date
2026-05-08

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