TSP与SPH复合物对面团特性及面条品质的影响机制

张莹莹，郭兴凤，王瑞红，石长硕，任聪

Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality

ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong

食品科学 . 2020, (2): 37 -42 . DOI: 10.7506/spkx1002-6630-20190306-063