Effects of ultrafine pulverized sweet potato residue cellulose on rheological properties of wheat doughs

doi:10.13995/j.cnki.11-1802/ts.023076

ZHENG Wanqin, WEI Xiao, XIE Yong, LIU Xiong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 192-198.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 192-198. DOI: 10.13995/j.cnki.11-1802/ts.023076

Effects of ultrafine pulverized sweet potato residue cellulose on rheological properties of wheat doughs

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 192-198 https://doi.org/10.13995/j.cnki.11-1802/ts.023076

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Received	Published
2019-12-12	2020-04-25
Issue Date
2020-05-20

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