不同加工精度糙米粉糊化及流变特性对无麸质桃酥品质特性影响研究
菅雪茹, 孙政, 李文凯, 任传顺, 王静, 罗明, 严勇, 关二旗
Study on effect of gelatinization and rheological properties of brown rice flour with different milling degrees on quality characteristics of gluten-free walnut cake
JIAN Xueru, SUN Zheng, LI Wenkai, REN Chuanshun, WANG Jing, LUO Ming, YAN Yong, GUAN Erqi
食品与发酵工业
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2026, (15): 307
-314
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DOI: 10.13995/j.cnki.11-1802/ts.045490
