A study on the relationship between rheological properties of wheat flour, gluten structure and dumpling wrapper quality
Li, Xueqin, Lv, Yingguo, Chen, Ying, Chen, JieLanguage:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2014.951894
Date:
January, 2016
File:
PDF, 25.13 MB
english, 2016