丙烯酰胺抑制剂对曲奇面团流变学和烘焙特性的影响

Mohamed ABDEL-SHAFI ABDEL-SAMIE，黄卫宁*，李珍妮，Okkyung Kim CHUNG

Effects of Acrylamide Inhibition by Asparaginase and Sugar Substitution on Cookie Dough Rheology and Baking Attributes

Mohamed ABDEL-SHAFI ABDEL-SAMIE，HUANG Wei-ning*，LI Zhen-ni，Okkyung Kim CHUNG

食品科学 . 2011, (5): 157 -167 . DOI: 10.7506/spkx1002-6630-201105035