Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough
WANG Yu-sheng1,2,CHEN Hai-hua1,*,WANG Kun1
1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
2. Editorial Department of Journal of Qingdao Agricultural University, Qingdao 266109, China
WANG Yu-sheng1,2,CHEN Hai-hua1,*,WANG Kun1. Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313023.