Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase
2021 ◽
Vol 69
(14)
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pp. 4263-4275
Keyword(s):
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2017 ◽
Vol 12
(1)
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pp. 63-68
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2021 ◽
Vol 173
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pp. 1-12
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2020 ◽
Vol 160
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pp. 1189-1200
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2017 ◽
Vol 97
(15)
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pp. 5381-5387
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2010 ◽
Vol 150
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pp. 344-344
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