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.
性大豆粉、单甘酯及脂肪氧合酶面粉流变学性质及
头品质影响进行了比较研究。
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.
性大豆粉、单甘酯及脂肪氧合酶面粉流变学性质及头品质影响进行了比较研究。
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