Effects of Chinese traditional starters from different regions on fermentationcharacteristics of dough and quality of steamed bread
AI Zhi-lu, NIE Wen-jing, XING Xiao-long, et al.
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (10) : 71-78.
Effects of Chinese traditional starters from different regions on fermentationcharacteristics of dough and quality of steamed bread
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