Optimized Combination of Saccharomyces cerevisiae and Pediococcus pentosaceus as Starter Culture for Chuantou Steamed Bread
LI Saijie, YANG Baowei, ZHANG Jianxin, YU Huahang, HAN Zhaoyu, HUANG Chen, TANG Feilong, HUI Yanbin
FOOD SCIENCE . 2017, (24): 53 -59 .  DOI: 10.7506/spkx1002-6630-201724009