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中文
Improvement of Anti-freezing and Fermentation Properties of Frozen Dough by Recombinant Rhizopus chinensis Lipase Combined with Transglutaminase
LI Zhen-ni,WANG Hong-zi,HUANG Wei-ning,ZHANG Luan,JIA Chun-li,XU Yan,RAYAS-DUARTE Patricia
FOOD SCIENCE . 2011, (
17
): 109 -113 . DOI: 10.7506/spkx1002-6630-201117021