Effect of Recombinant Lipoxygenase on Rheological Properties of Wheat Dough and Bread Quality
REN Di, XIE Yajuan, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia*
FOOD SCIENCE . 2015, (13): 1 -6 .  DOI: 10.7506/spkx1002-6630-201513001