品质改良剂及燕麦酸面团对燕麦面团黏弹特性的改善

袁娟丽，单玲克，高金燕，陈红兵

Effects of Quality Improvers and Oat Sourdough on Viscoelasticity of Oat Dough

YUAN Juanli, SHAN Lingke, GAO Jinyan, CHEN Hongbing

食品科学 . 2016, (15): 56 -62 . DOI: 10.7506/spkx1002-6630-201615010