馒头粉中高分子麦谷蛋白亚基组成及含量与面团流变性质的关系
肖安红，王 晶
Relationship between Composition and Content of High-Molecular-Weight Glutenin Subunits and Rheological Properties of Steamed-Bread Flour
XIAO An-hong, WANG Jing
食品科学
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2014, (19): 86
-90
.
DOI: 10.7506/spkx1002-6630-201419018
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