亲水胶体对面包品质和面团流变学特性的影响

亲水胶体对面包品质和面团流变学特性的影响

王雨生1,2，陈海华1,*，王坤1

Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough

WANG Yu-sheng1,2，CHEN Hai-hua1,*，WANG Kun1

食品科学 . 2013, (13): 105 -109 . DOI: 10.7506/spkx1002-6630-201313023