摘要
通过对形成虎皮蛋糕纹理密切相关的工艺因素分析研究,对影响虎皮蛋糕纹理的关键因子进行正交试验,确定了制作虎皮蛋糕主要工艺的最佳参数。
the technological factors in forming striped cakes was studied, orthogonal experiment on key factors which affecting forming of stripe in cakes was done, the best main parameters in making striped cakes are determined.
出处
《食品工业》
北大核心
2002年第6期28-29,共2页
The Food Industry
