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、单甘酯及脂肪氧合
对面粉流变学性质及
头品质影响进行了比较研究。
;脂肪氧化酸;脂氧化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、单甘酯及脂肪氧合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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