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黄莲燕,张小爽,张君慧,张慧娟,王 静
Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure
HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Junhui, ZHANG Huijuan, WANG Jing
食品科学 . 2017, (23): 1 -7 .  DOI: 10.7506/spkx1002-6630-201723001