酶制剂作用下淀粉超分子结构演变及其对冷冻面团馒头品质的影响
王宏伟,王菲,贾梦圆,张华,张莹莹,宋梦锟,张艳艳,刘兴丽,赵学伟,朱莹莹,申慧珊,苏东民
Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough
WANG Hongwei, WANG Fei, JIA Mengyuan, ZHANG Hua, ZHANG Yingying, SONG Mengkun, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHU Yingying, SHEN Huishan, SU Dongmin
食品科学
.
2025, (19): 89
-97
.
DOI: 10.7506/spkx1002-6630-20250520-129