Effect of Soymilk Fermented by Different Lactic Acid Bacteria on Dough Fermentation Characteristics and Steamed Bun Quality
SHAO Tong, WANG Xingben, WU Ran, ZHANG Yiyun, ZHANG Chenchen, GU Ruixia, CHEN Xia
FOOD SCIENCE . 2023, (24): 171 -178 .  DOI: 10.7506/spkx1002-6630-20230321-211