Rheological Characteristics of Black Wheat Dough and Effects of Flour Blending on Quality of Steamed Bun and Bread
YANGLijuan, RENXingxu, ZHOUSiyuan, LIYongzhen, MAHuaping
Chinese Agricultural Science Bulletin . 2024, (36): 147 -155 .  DOI: 10.11924/j.issn.1000-6850.casb2023-0772