谷氨酰胺转胺酶对饺子粉品质改良效果的研究 / Effects of Transglutaminase on Quality of Dumpling Wheat Flour
- Resource Type
- Academic Journal
- Source
- 中国粮油学报 / JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION. 23(6):33-36
- Subject
谷氨酰胺转胺酶 饺子粉 品质改良 - Language
- Chinese
- ISSN
- 1003-0174