Fermentation Characteristics of Tartary Buckwheat Sourdough by Exogenous Lactic Acid Bacteria and Quality Change of Frozen Dough Bread
ZHOU Xiaoli, DUAN Mengjie, CUI Linlin, OUYANG Boya, ZHOU Yiming, LI Yunlong
FOOD SCIENCE . 2023, (12): 141 -149 .  DOI: 10.7506/spkx1002-6630-20220615-158