添加灰树花粉面团的酶法改性及面条品质评价

方东路，马晓惠，赵明文，郑惠华，陈惠，胡秋辉，赵立艳

Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It

FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan

食品科学 . 2021, (10): 23 -31 . DOI: 10.7506/spkx1002-6630-20200620-272