Assessment of Effects of Extrogenous Proteins on the Thermomechanical and Dynamic Rheological Properties of Oat Dough Using Mixolab and Rheometer
WANG Feng1，HUANG Wei-ning1,*，LIU Ruo-shi1，KIM Yangsoo1，ZHOU Joe2，BOISVERT Johanne2
FOOD SCIENCE . 2009, (13): 147 -152 .  DOI: 10.7506/spkx1002-6630-200913035