Use of NMR to Study Influence of Resistant Starch on Glass Transition Temperature of Dough
ZHAO Qin-qin1，JIN Zhi-qiang1，ZHANG Jin-sheng1，LIU Yu-huan1，LIN Xiang-yang2，
FOOD SCIENCE . 2009, (15): 133 -136 .  DOI: 10.7506/spkx1002-6630-200915030