糯小麦粉添加量对配粉流变学特性及馒头品质的影响

张焕新，张伟，徐春仲

Effect of Waxy Wheat Flour on Rheological Properties of Flour Blending and Steamed Bread Quality

ZHANG Huan-xin, ZHANG Wei, XU Chun-zhong

食品科学 . 2014, (3): 80 -84 . DOI: 10.7506/spkx1002-6630-201403017