摘要
对部分市售高筋小麦粉进行了粉质仪和拉伸仪的面团流变学测试 。
The paste made in high-gluten wheat flour on sale is rheological tested by faringgraph and etensograph. The causation of difference in wheat flour quality on sale is analyzed.
出处
《粮食与食品工业》
2004年第2期11-13,共3页
Cereal & Food Industry