弯曲广布乳杆菌与异常威克汉姆酵母协同发酵全麦酸面团对全麦面包品质影响
王博,张维清,尹鹏,姜平,徐思佳,刘明,刘辉
Effect of Whole Wheat Sourdough Co-fermented with Latilactobacillus curvatus and Wickerhamomyces anomalus on the Quality of Whole Wheat Bread
WANG Bo1, ZHANG Weiqing2,*, YIN Peng2, JIANG Ping2, XU Sijia2, LIU Ming2, LIU Hui2
食品科学
.
2026, (18): 158
-164
.
DOI: 10.7506/spkx1002-6630-20250831-221