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
FOOD SCIENCE . 2013, (17): 5 -9 .  DOI: 10.7506/spkx1002-6630-201317002