不同品种青稞全粉对重组粉面团流变学性质及面条品质的影响
段娇娇, 覃小丽, 金剑波, 叶正荣, 易川虎, 刘雄
Effects of highland barley varieties on rheological properties of reconstituted dough and the quality of noodles
DUAN Jiaojiao, QIN Xiaoli, JIN Jianbo, YE Zhengrong, YI Chuanhu, LIU Xiong
食品与发酵工业
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2019, (16): 208
-215
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DOI: 10.13995/j.cnki.11-1802/ts.020602
