糯麦粉及转谷氨酰胺酶(TGase)在冷冻糯性糕团中的应用

王凤黄卫宁堵国成张思佳姚远郑风平李越华

Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough

WANG Feng1，HUANG Wei-ning1,*，DU Guo-cheng2，ZHANG Si-jia1，YAO Yuan3，ZHENG Feng-ping4，LI Yue-hua5

食品科学 . 2013, (5): 110 -114 . DOI: 10.7506/spkx1002-6630-201305023