食品工业科技2015，Vol.36Issue(19)：267-274,8.DOI:10.13386/j.issn1002-0306.2015.19.046
面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析
Influence of bread improvers on rheological properties of dough supplemented with sweet-potato flour and optimization analysis of complex bread improvers on sweet potato bread quality
摘要
关键词
红薯面包/面包改良剂/流变发酵/粉质性质/硬度/比容Key words
sweet potato bread/Bread improvers/rheofermentation properties/farinogram properties/Hardness/specific volume分类
轻工纺织引用本文复制引用
徐超宇,马晓军..面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析[J].食品工业科技,2015,36(19):267-274,8.
