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
及脂肪氧合酶对面粉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.
对活性大豆粉、单甘及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比研究。
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