食品工业科技2009，Vol.30Issue(11)：311-313,3.
冷冻面团品质改良综述
Review on quality improvement of frozen dough
摘要
Abstract
The current situation of frozen dough research and development at home and abroad was introduced in this paper. The impact of additives (emulsifier, enzyme, oxidizer, phosphate category, sugar category) on the quality of frozen dough were reviewed and the developing prospect of frozen dough was looked forward in China.关键词
冷冻面团/品质改良/添加剂/综述Key words
frozen dough/ improvement of quality/ additives/ review分类
轻工纺织引用本文复制引用
李绍虹,任顺成,王显伦,范永超..冷冻面团品质改良综述[J].食品工业科技,2009,30(11):311-313,3.基金项目
国家科技支撑计划(2007BAD74802). （2007BAD74802）
