Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough
WANG Feng1，HUANG Wei-ning1,*，DU Guo-cheng2，ZHANG Si-jia1，YAO Yuan3，ZHENG Feng-ping4，LI Yue-hua5
FOOD SCIENCE . 2013, (5): 110 -114 .  DOI: 10.7506/spkx1002-6630-201305023