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
FOOD SCIENCE . 2020, (2): 37 -42 .  DOI: 10.7506/spkx1002-6630-20190306-063