[1]陈姿含,管骁.大豆膳食纤维对面团流变学特性及面制品品质影响的研究进展[J].大豆科学,2011,30(05):869-873.[doi:10.11861/j.issn.1000-9841.2011.05.0869]
 CHEN Zi-han,GUAN Xiao.Research Advance of Effects of Soybean Dietary Fiber on the Rheological Properties of Dough and Qualities of Flour Products[J].Soybean Science,2011,30(05):869-873.[doi:10.11861/j.issn.1000-9841.2011.05.0869]
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大豆膳食纤维对面团流变学特性及面制品品质影响的研究进展

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相似文献/References:

[1]王立红,刘家亨,马力,等.大豆碳水化合物结构功能的研究进展[J].大豆科学,2015,34(04):703.[doi:10.11861/j.issn.1000-9841.2015.04.0703]
 WANG Li-hong,LIU Jia-heng,MA Li,et al.Research Progress of Carbohydrates in Soybean[J].Soybean Science,2015,34(05):703.[doi:10.11861/j.issn.1000-9841.2015.04.0703]

备注/Memo

基金项目:上海市晨光计划资助项目(09CG50);上海市研究生创新基金资助项目。

第一作者简介:陈姿含(1987-),女,在读硕士,研究方向为食品资源综合利用。E-mail:chenzihan1987@126.com。?
通讯作者:管骁(1979-),男,博士,讲师,主要从事食品功能与营养方面的研究。E-mail:gnxo@163.com。

更新日期/Last Update: 2014-08-16