γ-聚谷氨酸对面条面团流变学特性和微观结构的影响
刘芳, 皇高峰, 王青, 张继冉, 徐淑霞, 张世敏, 吴坤
Effect of poly-γ-glutamic acid on rheological properties and microstructure of noodle dough
LIU Fang, HUANG Gaofeng, WANG Qing, ZHANG Jiran, XU Shuxia, ZHANG Shimin, WU Kun
食品与发酵工业
.
2020, (14): 85
-90
.
DOI: 10.13995/j.cnki.11-1802/ts.023398
