布氏乳杆菌-米曲霉协同发酵麦麸对面团特性的影响
唐浩洁, 于俊波, 高莹莹, 江迪, 陈蒙慧, 张凯歌, 刘远晓, 卞科
Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics
TANG Haojie, YU Junbo, GAO Yingying, JIANG Di, CHEN Menghui, ZHANG Kaige, LIU Yuanxiao, BIAN Ke
食品与发酵工业
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2025, (10): 70
-76
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DOI: 10.13995/j.cnki.11-1802/ts.038538
