鹰嘴豆粉对面团流变学特性及面条品质的影响

张榉,钟金锋,雷凡,覃小丽

Effects of chickpea flour on rheological properties of dough and the quality of composite noodles

ZHANG Ju, ZHONG Jinfeng, LEI Fan, QIN Xiaoli

食品与发酵工业 . 2019, (1): 171 -176 . DOI: 10.13995/j.cnki.11-1802/ts.016875