马铃薯蛋白微凝胶对无麸质面团流变特性和微观结构的影响
朱香杰, 魏莹莹, 赵双丽, 彭方琳, 刘兴丽
Rheological properties and microstructure of potato protein microgel on gluten-free dough impact of structure
ZHU Xiangjie, WEI Yingying, ZHAO Shuangli, PENG Fanglin, LIU Xingli
食品与发酵工业
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2023, (5): 172
-177
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DOI: 10.13995/j.cnki.11-1802/ts.030752
