Influence of Brown Rice Flour on Wheat Dough Rheological Properties and Cookie Quality Characteristics

TANGXiao-Zhi, HUZhan-Qiang, ZHOUJian-Min, FANGYong, SHENXin-Chun, HUQiu-Hui

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Scientia Agricultura Sinica ›› 2014, Vol. 47 ›› Issue (8) : 1567-1576. DOI: 10.3864/j.issn.0578-1752.2014.08.013
STORAGE·FRESH-KEEPING·PROCESSING

Influence of Brown Rice Flour on Wheat Dough Rheological Properties and Cookie Quality Characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2014, 47(8): 1567-1576 https://doi.org/10.3864/j.issn.0578-1752.2014.08.013

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