传统起子(酵头)的微生物分析及其对馒头品质的影响(英文)

丁长河, 戚光册, 张建华, 陈复生, 李里特

Microbial Analysis of Traditional Starter Culture(Jiaotou)and Its Influence on the Quality of Chinese Steamed Bread

DING Chang-He, QI Guang-Ce, ZHANG Jian-Hua, CHEN Fu-Sheng, LI Li-Te

食品科学 . 2007, (4): 69 -74 .