Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism
Crossref DOI link: https://doi.org/10.1007/s13197-017-2950-8
Published Online: 2017-12-02
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Xuan
Pei, Dudu
Teng, Yuefei
Liang, Jianfen
Funding for this research was provided by:
the Planning Subject of 'the twelfth five-year-plan' in National Science and Technology for the Rural Development in China (2012BAD37B06-08)
License valid from 2017-12-02