Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough
WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng
FOOD SCIENCE . 2021, (10): 146 -153 .  DOI: 10.7506/spkx1002-6630-20200407-083