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	Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta-Glucanase
	Li, Zhen[1]; Dong, Ying[2]; Zhou, Xinghua[3]; Xiao, Xiang[4]; Zhao, Yansheng[5]; Yu, Laiting[6]
刊名	CEREAL CHEMISTRY
	2014
卷号	91期号:6页码:631-638
ISSN号	0009-0352
DOI	http://dx.doi.org/10.1094/CCHEM-01-14-0019-R
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000345281900015
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5396515
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China. 2.[2]Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China. 3.[3]Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China. 4.[4]Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China. 5.[5]Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China. 6.[6]Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Li, Zhen[1],Dong, Ying[2],Zhou, Xinghua[3],et al. Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta-Glucanase[J]. CEREAL CHEMISTRY,2014,91(6):631-638.
APA	Li, Zhen[1],Dong, Ying[2],Zhou, Xinghua[3],Xiao, Xiang[4],Zhao, Yansheng[5],&Yu, Laiting[6].(2014).Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta-Glucanase.CEREAL CHEMISTRY,91(6),631-638.
MLA	Li, Zhen[1],et al."Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta-Glucanase".CEREAL CHEMISTRY 91.6(2014):631-638.

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