Citation: | WANG Jianfang, ZHAO Junmei, LI Yili, GAO Shan, MOU Dehua. Effect of Amylase,Glutamine Aminotransferase and Xanthan Gum on Rheological Properties of Qat-Wheat Mixed Flour Dough[J]. Science and Technology of Food Industry, 2021, 42(2): 52-57. DOI: 10.13386/j.issn1002-0306.2020040167 |
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