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

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (14) : 83-88.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (14) : 83-88. DOI: 10.13995/j.cnki.11-1802/ts.040747

Effect of fermentation methods on physicochemical properties of dough liquor and quality of steamed bread

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(14): 83-88 https://doi.org/10.13995/j.cnki.11-1802/ts.040747

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