蔗糖酯和单甘酯对速冻韭菜水饺馅品质控制作用的比较

穆谈航1，吴凤凤1，周戈2，赵建伟1，徐学明1,*，刘沙3

Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings

MU Tan-hang1, WU Feng-feng1, ZHOU Ge2, ZHAO Jian-wei1, XU Xue-ming1,*, LIU Sha3

食品科学 . 2014, (22): 282 -286 . DOI: 10.7506/spkx1002-6630-201422055