Effects of Dietary Fiber and Ferulic Acid on Properties of Dough and Gluten
WANG Hongna, CAO Xinran, HUANG Lianyan, ZHANG Huijuan, LIU Yingli, WANG Jing
FOOD SCIENCE . 2019, (12): 62 -69 .  DOI: 10.7506/spkx1002-6630-20180203-041