Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough
ZHANG Yanyan, ZHANG Siqi, SUN Menghui, LIU Xingli, ZHANG Hua
(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Food Laboratory of Zhongyuan, Collaborative Innovation Center of Food Production and Safety, Henan Province, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
ZHANG Yanyan, ZHANG Siqi, SUN Menghui, LIU Xingli, ZHANG Hua. Effect and Action Mechanism of Magnetic Field Treatment on the Fermentation Characteristics of Dough[J]. FOOD SCIENCE, 2024, 45(3): 110-116.