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陈 兵,田宝明,张 晶,刘 雄
Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties
CHEN Bing, TIAN Baoming, ZHANG Jing, LIU Xiong
食品科学 . 2016, (13): 101 -106 .  DOI: 10.7506/spkx1002-6630-201613018