Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties
CHEN Bing, TIAN Baoming, ZHANG Jing, LIU Xiong
FOOD SCIENCE . 2016, (13): 101 -106 .  DOI: 10.7506/spkx1002-6630-201613018