重组华根霉脂肪酶的酶学性质及其对面团热机械学和烘焙特性的影响

张峦1，黄立群1，喻晓蔚2，徐岩2，黄卫宁1,*，TILLEY Michael3

Enzymological Properties of a New Recombinant Lipase and Its Effect on Thermomechanical and Baking Properties of Dough

ZHANG Luan1，HUANG Li-qun1，YU Xiao-wei2，XU Yan2，HUANG Wei-ning1,*，TILLEY Michael3

食品科学 . 2010, (13): 158 -163 . DOI: 10.7506/spkx1002-6630-201013037