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.
对活性大豆粉、单甘酯及
肪氧合酶对面粉流变学性质及
头品质影响进行了比较研究。
肪氧合酶;肪氧化酸;氧化酶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.
对活性大豆粉、单甘酯及肪氧合酶对面粉流变学性质及头品质影响进行了比较研究。
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