复合乳酸菌协同酵母菌发酵对苏打饼干品质特性的影响
闫博文,赵建新,张均叶,范大明,郝玉洁,管璐静,陈卫,张灏
Effect of co-culture of lactic acid bacteria and yeast on the quality characteristics of Soda biscuit
YAN Bo-wen,ZHAO Jian-xin,ZHANG Jun-ye,FAN Da-ming,HAO Yu-jie,GUAN Lu-jing,CHEN Wei,ZHANG Hao
食品与发酵工业
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2017, (4): 104
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