低血糖指数原料与谷朊粉复配对面团流变学特性的影响
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
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2016, (13): 101
-106
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DOI: 10.7506/spkx1002-6630-201613018