Effects of Pentopan on the Farinograghical and baking properties of soybean dietary fiber flour and bread
戊聚糖酶对大豆纤维面团粉质及面包焙烤品质影响研究
The results showed that pentopan and nutrase improved obviously the processing of soybean dietary fiber and sug arfree biscuit.
研究了复合酶对无糖大豆纤维饼干生产工艺的影响。
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