Citation: | QIU Wencong, YANG Qianqian, LI Shili, et al. Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake[J]. Science and Technology of Food Industry, 2022, 43(22): 198−204. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120259. |
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