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    不同种类大豆蛋白对冷冻发酵面团馒头 品质的影响机制Effect mechanism of different kinds of soy protein on the quality of frozen fermented dough buns

    不同种类大豆蛋白对冷冻发酵面团馒头 品质的影响机制Effect mechanism of different kinds of soy protein on the quality of frozen fermented dough buns by 董梦飞1，郭兴凤1，朱婷伟1，赵树超2 DONG Mengfei1, GUO Xingfeng1, ZHU Tingwei1, ZHAO Shuchao2

    Published 2023-12-01
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