摘要
采用了单因素实验与正交试验相结合的方法，研究了豆渣饼干生产中各原辅材料对饼干面团性能和成品感官质量的影响，得出了豆渣纤维饼干的最佳配方。
By means of the combined method of elemental factor and orthogona test,the effects of various ingredients on the dough characteristics and the sensory quality of the bean dregs biscuit wene studied,So that the optimum formula for bean dregs biscuit were obtained.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第3期40-42,共3页
Cereal & Feed Industry
