Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor
ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong
(1. School of Fragrance and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; 2. Institute of Beautiful China and Ecological Civilization, Shanghai Institute of Technology, Shanghai University Think Tank, Shanghai 201418, China; 3. Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China)
ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong. Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor[J]. FOOD SCIENCE, 2022, 43(2): 176-183.