鲢鱼酶解产物对冷冻面团品质特性的影响
刘伟,符禹婷,俞健,王发祥,李向红,刘永乐
Effects of Silver Carp (Hypophthalmichthys molitrix) Muscle Hydrolysates on the Quality Characteristics of Frozen Dough
LIU Wei, FU Yuting, YU Jian, WANG Faxiang, LI Xianghong, LIU Yongle
食品科学
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2022, (8): 9
-14
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DOI: 10.7506/spkx1002-6630-20210128-325