燕麦酸面团发酵剂的冻干和储藏对面包风味的影响

刘若诗1，万晶晶1，张坤1，黄卫宁1,*，RAYAS-DUARTE Patricia2

Effects of Freeze Drying and Storage of Oat Sourdough Starter on Volatile Flavor Compounds of Bread

LIU Ruo-shi1，WAN Jing-jing1，ZHANG Kun1，HUANG Wei-ning1,*，RAYAS-DUARTE Patricia2

食品科学 . 2010, (21): 15 -19 . DOI: 10.7506/spkx1002-6630-201021003