不同脱乙酰度魔芋葡甘露聚糖对面团特性和面包品质的影响
官孝瑶, 谢勇, 陈朝军, 张盛林, 汤玉兰, 刘雄
Effects of konjac glucomannan with different degrees of deacetylation on dough properties and bread quality
GUAN Xiaoyao, XIE Yong, CHEN Zhaojun, ZHANG Shenglin, TANG Yulan, LIU Xiong
食品与发酵工业
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2023, (9): 221
-228
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DOI: 10.13995/j.cnki.11-1802/ts.031583
