Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough
WANG Hongwei, WANG Fei, JIA Mengyuan, ZHANG Hua, ZHANG Yingying, SONG Mengkun, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHU Yingying, SHEN Huishan, SU Dongmin
FOOD SCIENCE
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2025, (19): 89
-97
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DOI: 10.7506/spkx1002-6630-20250520-129
