Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun
FOOD SCIENCE . 2023, (14): 20 -28 .  DOI: 10.7506/spkx1002-6630-20220929-327