鼠李糖乳杆菌发酵对玉米粉、玉米面团理化特性及发糕品质的影响

罗其琪，顾丰颖，曹晶晶，刘子毅，张帆，王博伦，王锋

Effects of Lactobacillus rhamnosus Fermentation on the Physicochemical Properties of Corn Flour and Corn Dough and the Quality of Steamed Sponge Cake

LUO Qiqi, GU Fengying, CAO Jingjing, LIU Ziyi, ZHANG Fan, WANG Bolun, WANG Feng

食品科学 . 2018, (18): 1 -7 . DOI: 10.7506/spkx1002-6630-201818001