Functional Quality, in vitro Starch Digestibility and Sensory Evaluation of Tartary Buckwheat Steamed Bread
XU Fang-yi, LI Wu-xia, Lü Man-man, MA Yu-jie, WANG Min
FOOD SCIENCE . 2014, (11): 42 -47 .  DOI: 10.7506/spkx1002-6630-201411009