摘要
海绵蛋糕与油脂蛋糕是蛋糕中的两大基本类型。它们不仅可以作为装饰大蛋糕的糕坯，而且还可以做成各种花色小蛋糕。国内糕点行业对海绵蛋糕比较熟悉，而对油脂蛋糕则了解不多。
出处
《中国食品》
1994年第4期22-23,共2页
China Food
同被引文献17
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1庄名扬,王仲文,孙达孟,刘晓荣,陈星国,钟方达,陈宗雄,龙则河,何在筠,载朝政.美拉德反应与酱香型白酒[J].酿酒科技,1997(1):73-77. 被引量：39
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引证文献2
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1胡胜群,钱平,胡小松,何锦风.pH,抗菌剂浓度以及水分活度对奶油蛋糕(磅蛋糕)模拟培养基中微生物生长的影响[J].食品工业科技,2006,27(5):94-96. 被引量：1
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2胡胜群,何锦风,陈显群,戴周群,陈盈.温度，pH，Aw，糖醇对奶油蛋糕褐变的影响[J].食品工业科技,2008,29(5):137-138.
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3和志平,和群芳.浅析糕点行业安全现状及控制措施[J].商品与质量（学术观察）,2013(10):321-321. 被引量：1
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4甜心姐姐.寒冬里的柔软味道[J].少年大世界（初中生）,2014(1):120-121.
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10高岳.糕点食品存在的问题及对策初探[J].食品安全导刊,2014,0(10):78-79. 被引量：2
