羟丙基甲基纤维素对冷冻麻薯生胚品质的改良效果及其机理研究
张家萍, 李文钊, 余平莲, 颜凤, 杨晓飞, 崔亚雪
Study on improvement effect and mechanism of hydroxypropyl methylcellulose on quality of frozen mochi dough
ZHANG Jiaping, LI Wenzhao, YU Pinglian, YAN Feng, YANG Xiaofei, CUI Yaxue
食品与发酵工业
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2025, (12): 226
-235
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DOI: 10.13995/j.cnki.11-1802/ts.040654
