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Updated: Jun 11, 2025

Preparation of High-Quality Fermented Fish Product
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冷面团蒸制产品:恶化的机制,加工技术和改进策略

Meng-Li Zhang1,2, Xiao-Na Guo1,2, Xiao-Hong Sun3

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China.

Comprehensive reviews in food science and food safety
|October 7, 2024
PubMed
概括

冷面团技术通过克服保质期问题来提高食品生产效率和质量. 战略重点是提高质完整性和酵母结耐受性,以尽量减少面团产品的结损伤.

关键词:
冷面团产品冷面团产品质网络的质网络处理技术技术的处理技术.多功能添加剂多功能添加剂酵母结耐受性 酵母结耐受性

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