Effect ofLactobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

Zhijian Li, Haifeng Li, Cui Deng, Ke Bian, Changhong Liu
  • Journal of Food Processing and Preservation, January 2014, Wiley
  • DOI: 10.1111/jfpp.12205
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The following have contributed to this page: Dr Zhijian Li