Fermentation Characteristics of Tartary Buckwheat Sourdough by Exogenous Lactic Acid Bacteria and Quality Change of Frozen Dough Bread
ZHOU Xiaoli, DUAN Mengjie, CUI Linlin, OUYANG Boya, ZHOU Yiming, LI Yunlong
(1. School of Fragrance and Fragrance Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, China; 2. College of Hotel Management, Shanghai Business School, Shanghai 200235, China; 3. Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, China)