Effect of Co-fermentation with Yeast and Lactic Acid Bacteria on Physicochemical Properties of Cornmeal Batter and Steamed Sponge Cake Quality
YI Ning, SONG Bin, WANG Yiran, HOU Jingyao, XU Xiuying, WU Yuzhu, LIU Jingsheng
FOOD SCIENCE . 2024, (15): 77 -84 .  DOI: 10.7506/spkx1002-6630-20231106-046