The Steamed Bread Products Improve about Rheological Properties-Reference-Cited by-同舟云学术

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The Steamed Bread Products Improve about Rheological Properties

Published:2012 Issue: Volume: Page:359-366
ISSN:1867-5662
Container-title:Advances in Intelligent and Soft Computing
language:
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Author:

Yang Yongmei,Liu Zhongdong,Min Wei,Lu Wuhuan

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-642-27957-7_44.pdf

Reference7 articles.

1. Chen, Z.D., Gan, J.Q.: The rheological properties research. Northwest Agricultural University Journal (4), 364–366 (1997)

2. GB2760-1986. Use of food additives health standard

3. GB/T 14614-93. The tensile properties of measurement of dough

4. Liu, Q.Y., et al.: Food technology

5. Henan science and technology press, Henan (1998)

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