高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响
罗昆,曹伟超,马子琳,武盟,Omedi Jacob OJOBI,郑建仙,黄卫宁,李宁,Filip ARNAUT
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT
食品科学 . 2021, (6): 111 -117 .  DOI: 10.7506/spkx1002-6630-20191225-290