阿拉伯胶和羧甲基纤维素钠对荞麦面团发酵流变学及烘焙特性的影响

刘彦1，黄卫宁1,*，贾春利1，王凤2，RAYAS-DUARTE Patricia3

Effects of Arabic Gum and Carboxymethylcellulose(CMC) on Rheological and Baking Properties of Buckwheat Dough

LIU Yan1，HUANG Wei-ning1,*，JIA Chun-li1，WANG Feng2，RAYAS-DUARTE Patricia3

食品科学 . 2013, (17): 5 -9 . DOI: 10.7506/spkx1002-6630-201317002