冷冻干燥植物乳杆菌全麦酸面团的制备及其对全麦面包品质影响研究
张维清, 王博, 刘玉春, 郭超, 王超
Preparation of freeze-dried whole-wheat sourdough fermented by Lactobacillus plantarum and its effect on the quality of whole-wheat bread
ZHANG Weiqing, WANG Bo, LIU Yuchun, GUO Chao, WANG Chao
食品与发酵工业
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2024, (23): 106
-113
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DOI: 10.13995/j.cnki.11-1802/ts.037457
