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, (10): 71 -78 .  DOI: 10.13995/j.cnki.11-1802/ts.017114

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