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
、单甘酯及脂肪氧合酶对面流变学质及馒头品质影响进行了比较研究。
，腐；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、单甘酯及脂肪氧合酶对面流变学质及馒头品质影响进行了比较研究。
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