Static and Dynamic Rheological Properties of Doughs Made from Rice and High-Gluten Wheat Flour Blends
HE Yinyuan, CHEN Fenglian, LI Xinyang, YANG Yang, WANG Bing, ZHANG Na
FOOD SCIENCE . 2022, (9): 30 -38 .  DOI: 10.7506/spkx1002-6630-20210422-322