重组脂肪氧合酶对面团流变性质及面包品质的影响

任娣，谢亚娟，陆兆新，张充，别小妹，赵海珍，吕凤霞*

Effect of Recombinant Lipoxygenase on Rheological Properties of Wheat Dough and Bread Quality

REN Di, XIE Yajuan, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia*

食品科学 . 2015, (13): 1 -6 . DOI: 10.7506/spkx1002-6630-201513001