Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread
YUE Meixiang, GU Henghao, DING Xialiang, LIU Yuhan, WANG Liang, SUN Ling
FOOD SCIENCE . 2024, (13): 125 -137 .  DOI: 10.7506/spkx1002-6630-20230626-203