Effect of Different Blend Ratios between Gliadin and Glutenin on Biscuit Quality
YANG Tao, WANG Pei, ZHOU Qin, WANG Xiao, CAI Jian, HUANG Mei, DAI Tingbo, CAO Weixing, JIANG Dong
FOOD SCIENCE . 2020, (6): 8 -15 .  DOI: 10.7506/spkx1002-6630-20181203-028