Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina
FOOD SCIENCE . 2020, (22): 22 -27 .  DOI: 10.7506/spkx1002-6630-20190908-105