Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen
FOOD SCIENCE . 2023, (2): 189 -194 .  DOI: 10.7506/spkx1002-6630-20220113-129