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.
活性大豆粉、单甘酯及脂肪氧
面粉流变学性质及
头品质影响进行了
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.
活性大豆粉、单甘酯及脂肪氧面粉流变学性质及头品质影响进行了究。
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