Nutritional and Baking Characteristics of Black Bean-Wheat Bran Sourdough Bread Fermented by Functional Lactic Acid Bacteria
CAO Weichao, ZHANG Binle, Omedi Jacob OJOBI, HUANG Jing, CHEN Cheng, ZOU Qibo, HUANG Weining, LI Ning, GAO Tiecheng
FOOD SCIENCE . 2022, (2): 142 -150 .  DOI: 10.7506/spkx1002-6630-20210125-274