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
(Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha 410114, China)
LIU Wei, FU Yuting, YU Jian, WANG Faxiang, LI Xianghong, LIU Yongle. Effects of Silver Carp (Hypophthalmichthys molitrix) Muscle Hydrolysates on the Quality Characteristics of Frozen Dough[J]. FOOD SCIENCE, 2022, 43(8): 9-14.