Appropriate Ranges of Important Flour Traits for Making High-Quality Steamed Buns as a Staple Food
ZHANG Jian, ZHANG Jie, LI Mengqin, LI Yong, AI Zhilu
FOOD SCIENCE . 2016, (11): 30 -36 .  DOI: 10.7506/spkx1002-6630-201611006