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
大豆
、单甘酯及脂肪氧合酶
流变学
及馒
影响进行了比较研究。
，豆腐；大豆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.
活大豆、单甘酯及脂肪氧合酶流变学及馒影响进行了比较研究。
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