低温发酵对不同全麦比例面团品质的影响
郭蒨蒨, 郑文琪, 洪慧晨, 李晨, 陆利霞, 熊晓辉
Effect of cold fermentation on dough properties with different proportions of whole wheat flour
GUO Qianqian, ZHENG Wenqi, HONG Huichen, LI Chen, LU Lixia, XIONG Xiaohui
食品与发酵工业
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2024, (20): 129
-135
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DOI: 10.13995/j.cnki.11-1802/ts.037619
