A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆
、单甘酯及脂肪氧合酶对
变学性质及
头品质影响
比较研究。
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆、单甘酯及脂肪氧合酶对变学性质及头品质影响比较研究。
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