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