Effects of Traditional Starter on the Edible Quality of Whole Wheat Steamed Bread

被引：0
|
作者：
Li, Mingpeng [1 ,2 ]
Gao, Kun [1 ]
Zhai, Xiaotong [1 ]
Wu, Nana [1 ]
Wang, Liping [1 ]
Tan, Bin [1 ]
机构：
[1] Academy of National Food and Strategie Reserves Administration, Beijing,100037, China
[2] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan,430023, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 11期
关键词：
Food ingredients;
D O I：
10.16429/j.1009-7848.2024.11.018
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：186 / 196
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