采用Mixolab 和Rheometer 研究含外源蛋白燕麦面团的热机械学和动态流变学特性

王凤1，黄卫宁1,*，刘若诗1，金亮秀1，周坚强2，Johanne Boisvert2

Assessment of Effects of Extrogenous Proteins on the Thermomechanical and Dynamic Rheological Properties of Oat Dough Using Mixolab and Rheometer

WANG Feng1，HUANG Wei-ning1,*，LIU Ruo-shi1，KIM Yangsoo1，ZHOU Joe2，BOISVERT Johanne2

食品科学 . 2009, (13): 147 -152 . DOI: 10.7506/spkx1002-6630-200913035