Effect of xylanase on fermentation capacity of frozen dough and quality of steamed bread

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作者：
Henan University of Technology, Zhengzhou 450001, China [1 ]
不详 [2 ]
不详 [3 ]
机构：
[1] Ren, Shuncheng
[2] Ma, Ruiping
[3] Han, Suyun
来源：
Ren, S. | 1600年 / Editor. Dept. of J. of the Chinese Cereals and Oils Assoc., No. 11 Baiwanzhuang Avenue, Xicheng District, Beijing, 100037, China卷 / 28期
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