面团发酵和面包焙烤过程中小麦淀粉理化和结构特性变化
陈金凤, 李敏, 崔彦利, 张盛贵
Changes in physicochemical and structural characteristics of wheat starch during dough fermentation and bread baking
CHEN Jinfeng, LI Min, CUI Yanli, ZHANG Shenggui
食品与发酵工业
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2023, (14): 126
-131
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DOI: 10.13995/j.cnki.11-1802/ts.033024
