Effect of Different Yeast Strains on Fermentation of Green Wheat Flour Incorporated Dough and Quality of Deep-Fried Twisted Dough Sticks

被引：0
|
作者：
Kang, Zhimin [1 ]
Zhang, Kangyi [1 ]
Li, Jing [1 ]
Wu, Yabei [1 ]
Gao, Lingling [1 ]
Wen, Qingyu [1 ]
Mao, Xinya [1 ]
机构：
[1] Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou,450008, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 02期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20171205-063
中图分类号：
学科分类号：
摘要：
Fermentation
引用
收藏
页码：46 / 51
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