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
YANG Lijuan, REN Xingxu, ZHOU Siyuan, LI Yongzhen, MA Huaping
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
