薏苡仁对小麦面团流变特性、结构特性和面条品质的影响
吴映梅,徐龙泉,余云流,罗光杰,王成丽,蒲定芳,黄群
Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality
WU Yingmei, XU Longquan, YU Yunliu, LUO Guangjie, WANG Chengli, PU Dingfang, HUANG Qun
食品科学
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2025, (11): 64
-75
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DOI: 10.7506/spkx1002-6630-20241024-160