Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough
ZHANG Haihua, ZHU Yuejin, ZHANG Shikang, XU Zhong, SHI Peng, HUANG Yunyun, LI Dawei
FOOD SCIENCE . 2016, (13): 42 -46 .  DOI: 10.7506/spkx1002-6630-201613008