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中文
Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology
DU Haoran, ZHENG Xueling, HAN Xiaoxian, ZHANG Jie, LI Limin, LIU Chong*, BIAN Ke*
FOOD SCIENCE . 2015, (
12
): 36 -43 . DOI: 10.7506/spkx1002-6630-201512007