Effect of Fermentation of Buckwheat Sourdough with Different Exopolysaccharide-Producing Strains of Lactic Acid Bacteria (LAB) on Dough Microstructure and Bread Quality
CHEN Jiafang, TANG Xiaojuan, JIANG Hui, WU Yuxin, ZHANG Sijia, XU Yan, Huang Weining, LI Ning, Filip Arnaut
FOOD SCIENCE . 2018, (6): 1 -6 .  DOI: 10.7506/spkx1002-6630-201806001