木糖添加量对面团流变学特性与面包品质的影响
郭萌萌,任玲玲,杜金华,肖林,覃树林,王聪
Effects of Xylose Content on Rheological Properties of Flour Dough and Bread Properties
Guo Meng-meng, Ren Ling-ling, Du Jin-hua, Xiao Lin, Qin Shu-lin, Wang Cong
食品与发酵工业
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2011, (05): 92
-96
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DOI: 10.13995/j.cnki.11-1802/ts.2011.05.038
