冷冻面团发酵技术在中式食品中的应用II．冰结构蛋白对鲜酵母及包子类冷冻面团流变发酵特性的影响

任士贤1，黄卫宁1,*，王宏兹2，堵国成3，廖祥儒3，贾春利1，RAYAS-DUARTE Patricia4

Application of Frozen Dough Fermentation in Chinese Traditional Foods II. Effect of Ice-structural Protein on Rheofermentation Properties of Compressed Yeast and Frozen Dough

REN Shi-xian1，HUANG Wei-ning1,*，WANG Hong-zi2，DU Guo-cheng3，LIAO Xiang-ru3，JIA Chun-li1， RAYAS-DUARTE Patricia4

食品科学 . 2009, (23): 17 -21 . DOI: 10.7506/spkx1002-6300-200923002