乳酸菌发酵剂对杂粮面团及馒头品质的影响
谢水琪,张晓桐,靳奇文,刘利军,孟祥晨
Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen
食品科学
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2023, (2): 189
-194
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DOI: 10.7506/spkx1002-6630-20220113-129