乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响
方靖,陈中,林伟锋,李源
The effect of lactic acid bacteria on the storage characteristics of bread made by straight dough method
FANG Jing, CHEN Zhong, LIN Wei-feng, LI Yuan
食品与发酵工业
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2014, (05): 101
-105
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DOI: 10.13995/j.cnki.11-1802/ts.2014.05.022
