发酵方式对面团液相理化性质及馒头品质的影响
林江涛, 何馨怡, 岳清华, 刘晓倩, 袁梦, 张浩
Effect of fermentation methods on physicochemical properties of dough liquor and quality of steamed bread
LIN Jiangtao, HE Xinyi, YUE Qinghua, LIU Xiaoqian, YUAN Meng, ZHANG Hao
食品与发酵工业
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2025, (14): 83
-88
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DOI: 10.13995/j.cnki.11-1802/ts.040747
