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
粉、单甘酯及脂肪氧合酶对面粉流变学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.
对活粉、单甘酯及脂肪氧合酶对面粉流变学质及馒头品质影响进行了比研究。
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