Effects of different fermentation types of lactic acid bacteria on the quality of whole wheat bread

WANG Bo; ZHANG Weiqing; LI Peng; YANG Yang; LI Yanmin

doi:10.13995/j.cnki.11-1802/ts.036055

WANG Bo, ZHANG Weiqing, LI Peng, YANG Yang, LI Yanmin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 180-186.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 180-186. DOI: 10.13995/j.cnki.11-1802/ts.036055

Effects of different fermentation types of lactic acid bacteria on the quality of whole wheat bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(17): 180-186 https://doi.org/10.13995/j.cnki.11-1802/ts.036055

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Received	Revised	Published
2023-05-07	2023-05-20	2023-09-15
Issue Date
2023-09-27

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