Synergetic effects of glucose oxidase and silver carp muscle hydrolysate on quality improvement of frozen dough

FU Yuting, BAI Ni, CHEN Feiyue, YU Jian, LIU Yongle, LI Xianghong, WANG Faxiang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 206-212.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 206-212. DOI: 10.13995/j.cnki.11-1802/ts.034248

Synergetic effects of glucose oxidase and silver carp muscle hydrolysate on quality improvement of frozen dough

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(21): 206-212 https://doi.org/10.13995/j.cnki.11-1802/ts.034248

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