With different wheat flour as the material and isolated soybean protein as addition agent to manufacture frozen dumplings, the effect of soybean protein on the frozen dumpling quality was studied.
英
美
释义
摘要以陕168,3-2,普冰143,31-1-12和981共5个不同品种(系)的小麦粉为原料,以大豆蛋白为添加剂制作冷冻水饺,研究大豆分离蛋白对冷冻水饺质量的影响。
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