Effect of Whole Wheat Sourdough Co-fermented with Latilactobacillus curvatus and Wickerhamomyces anomalus on the Quality of Whole Wheat Bread
WANG Bo1, ZHANG Weiqing2,*, YIN Peng2, JIANG Ping2, XU Sijia2, LIU Ming2, LIU Hui2
FOOD SCIENCE . 2026, (18): 158 -164 .  DOI: 10.7506/spkx1002-6630-20250831-221