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
(Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)
HE Yinyuan, CHEN Fenglian, LI Xinyang, YANG Yang, WANG Bing, ZHANG Na. Static and Dynamic Rheological Properties of Doughs Made from Rice and High-Gluten Wheat Flour Blends[J]. FOOD SCIENCE, 2022, 43(9): 30-38.