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
、
甘酯及脂肪氧合酶对面流变学性质及馒头品质影响进行了比
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、甘酯及脂肪氧合酶对面流变学性质及馒头品质影响进行了比研究。
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