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
(1. Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China;3. Jiangsu Alphay Bio-technology Co. Ltd., Nantong 226009, China)
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan. Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It[J]. FOOD SCIENCE, 2021, 42(10): 23-31.