• The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated.

    采用微波处理豆浆研究了豆浆中蛋白质变性、还原糖含量以及豆浆馒头面团发酵特性变化

    youdao

  • The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated.

    采用微波处理豆浆研究了豆浆中蛋白质变性、还原糖含量以及豆浆馒头面团发酵特性变化

    youdao

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