固体发酵麦麸对小麦粉和面条品质的影响
赵云蛟,张巍毅,李乐铖,李闻,张民,刘锐,隋文杰,吴涛
Effect of Solid-state Fermented Wheat Bran on the Quality of Wheat Flour and Noodles
ZHAO Yunjiao, ZHANG Weiyi, LI Lecheng, LI Wen, ZHANG Min, LIU Rui, SUI Wenjie, WU Tao
食品科学
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2021, (22): 45
-52
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DOI: 10.7506/spkx1002-6630-20200818-236