超声波对醒面过程中面团流变学特性、水分分布及蛋白二级结构的影响

张艳艳，李银丽，吴萌萌，李佳乐，李可，张华

Effects of Ultrasonic-Assisted Resting on Dough Rheological Properties, Water Distribution and Protein Secondary Structure

ZHANG Yanyan, LI Yinli, WU Mengmeng, LI Jiale, LI Ke, ZHANG Hua

食品科学 . 2018, (21): 72 -77 . DOI: 10.7506/spkx1002-6630-201821011