Effects of lipase on the rheological properties of medium-gluten wheat dough and cake quality

AN Xin, LIU Hao, JIA Yige, LIANG Ying, WANG Xiaohua, ZHANG Xia, WANG Jinshui

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 61-69.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 61-69. DOI: 10.13995/j.cnki.11-1802/ts.045427

Effects of lipase on the rheological properties of medium-gluten wheat dough and cake quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 61-69 https://doi.org/10.13995/j.cnki.11-1802/ts.045427

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