大米多肽对冷冻面团发酵特性及馒头品质的影响
李素云, 李星科, 张华, 张艳艳, 刘兴丽, 王宏伟
Effects of rice peptide on fermentation characteristics of frozen dough and quality of steamed bread
LI Suyun, LI Xingke, ZHANG Hua, ZHANG Yanyan, LIU Xingli, WANG Hongwei
食品与发酵工业
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2020, (8): 162
-166
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DOI: 10.13995/j.cnki.11-1802/ts.023178
