Effects of enzymes to improve sensory quality of frozen...

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Journal of Food Science and Technology 2017 / 12

Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism

Wang, Xuan, Pei, Dudu, Teng, Yuefei, Liang, Jianfen
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2950-8
Date:
December, 2017
File:
PDF, 1.06 MB
english, 2017
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