@article{姜小苓:44, author = {[姜小苓, 李小军, 冯素伟, 董 娜, 胡铁柱, 李 淦, 茹振钢*]}, title = {蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响}, publisher = {食品科学}, year = {2014}, journal = {食品科学}, volume = {35}, number = {1}, eid = {44}, pages = {44-49}, keywords = {

面筋蛋白;淀粉;面团流变学;糊化特性

}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201401009 }