@article{BAI Xue:135, author = {[BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong]}, title = {酸汤子面团对发酵面包品质的影响}, publisher = {食品科学}, year = {2021}, journal = {食品科学}, volume = {42}, number = {2}, eid = {135}, pages = {135-142}, keywords = {酸汤子;面包;微生物;烘焙特性;贮藏特性}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20191115-182 }