黑色小麦面团流变学特性及其配粉对馒头和面包品质的影响
杨丽娟, 任星旭, 周思远, 李永珍, 马华平
Rheological Characteristics of Black Wheat Dough and Effects of Flour Blending on Quality of Steamed Bun and Bread
YANGLijuan, RENXingxu, ZHOUSiyuan, LIYongzhen, MAHuaping
中国农学通报
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2024, (36): 147
-155
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DOI: 10.11924/j.issn.1000-6850.casb2023-0772
