Effect of Lipase Synthesized by Moesziomyces aphidis on the Quality of Frozen Cooked Noodles and Bread
To address the problem of quality deterioration caused by the combined effects of ice crystal growth and starch retrogradation during the frozen storage of cooked noodles as well as bread staling during storage, the effects of adding different amounts of lipase derived from Moesziomyces aphidis on t...
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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
China Food Publishing Company
2025-12-01
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| Serie: | Shipin Kexue |
| Soggetti: | |
| Accesso online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-23-013.pdf |
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