The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making

作者：Qin Shu, Tianyu Wei, Xiayu Liu, Siyu Liu, Qihe Chen · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131011 · 被引用次数：61 · 研究领域：Food composition and properties、Microbial Inactivation Methods、Proteins in Food Systems