Effects of Lactobacillus rhamnosus Fermentation on the Physicochemical Properties of Corn Flour and Corn Dough and the Quality of Steamed Sponge Cake
LUO Qiqi, GU Fengying, CAO Jingjing, LIU Ziyi, ZHANG Fan, WANG Bolun, WANG Feng
FOOD SCIENCE . 2018, (18): 1 -7 .  DOI: 10.7506/spkx1002-6630-201818001