茶多酚对高筋粉面团流变特性的影响
张海华，朱跃进，张士康，徐 忠，时 朋，黄赟赟，李大伟
Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough
ZHANG Haihua, ZHU Yuejin, ZHANG Shikang, XU Zhong, SHI Peng, HUANG Yunyun, LI Dawei
食品科学
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2016, (13): 42
-46
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DOI: 10.7506/spkx1002-6630-201613008
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