Effect of Sourdough Fermented by Different Lactic Acid Bacteria on Bread Quality and Flavor
ZHOU Yiming, OUYANG Boya, XIANG Xi, LÜ Xindong, SHE Xuanming, ZHOU Xiaoli, LI Yunlong
FOOD SCIENCE . 2022, (2): 176 -183 .  DOI: 10.7506/spkx1002-6630-20201209-107