葡萄糖氧化酶复合改良剂对面粉烘焙品质特性的影响

[1] Ascorbic Acid as an oxidant in Wheat Flour Dough.II. Rheological Effects. M. Elakassabany and R. C. Hoseney. Cereal Chemistry .

[2] Various Oils.Surfactants, and Their Blends as Replacemeats for Shortening in Breadmaking. B. L. Bruinsma and K. F. Finney. Cereal Chemistry .

[3] Some lnterrelationship of Ascorbic Acid and Dehydroascorbic Acid in the presence of Flour Suspension and in Dough. Carter. J. E. and pace,J. Cereal Chemistry .

[4] Enzymes that Contribute to the Oxidation of L-Ascorbic Acid in Flour/Water systems. P. Cherdkiatgumchai and D. R. Grant. Cereal Chemistry .

[1] Ascorbic Acid as an oxidant in Wheat Flour Dough.II. Rheological Effects. M. Elakassabany and R. C. Hoseney. Cereal Chemistry .

[2] Various Oils.Surfactants, and Their Blends as Replacemeats for Shortening in Breadmaking. B. L. Bruinsma and K. F. Finney. Cereal Chemistry .

[3] Some lnterrelationship of Ascorbic Acid and Dehydroascorbic Acid in the presence of Flour Suspension and in Dough. Carter. J. E. and pace,J. Cereal Chemistry .

[4] Enzymes that Contribute to the Oxidation of L-Ascorbic Acid in Flour/Water systems. P. Cherdkiatgumchai and D. R. Grant. Cereal Chemistry .