不同地区传统老酵头对面团发酵特性及馒头品质的影响
艾志录, 聂文静, 邢小龙, 等.
Effects of Chinese traditional starters from different regions on fermentationcharacteristics of dough and quality of steamed bread
AI Zhi-lu, NIE Wen-jing, XING Xiao-long, et al.
食品与发酵工业 . 2018, (10): 71 -78 .  DOI: 10.13995/j.cnki.11-1802/ts.017114