稻米-高筋小麦混合粉面团的静态和动态流变学特性
贺殷媛,陈凤莲,李欣洋,杨杨,王冰,张娜
Static and Dynamic Rheological Properties of Doughs Made from Rice and High-Gluten Wheat Flour Blends
HE Yinyuan, CHEN Fenglian, LI Xinyang, YANG Yang, WANG Bing, ZHANG Na
食品科学
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2022, (9): 30
-38
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DOI: 10.7506/spkx1002-6630-20210422-322