摘要
本文报导了啤酒酵母蛋白粉的基本性状及其应用于饮料、面包。
About basic character and test result of application of beer yeast protin flour in drink,bread and meat products are reported in this thesis.
出处
《河北省科学院学报》
CAS
1997年第1期37-40,共4页
Journal of The Hebei Academy of Sciences
