Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure
HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Junhui, ZHANG Huijuan, WANG Jing
FOOD SCIENCE . 2017, (23): 1 -7 .  DOI: 10.7506/spkx1002-6630-201723001