[1] | WANG Saimin, YU Yang, LIU Jinguang, ZHANG Yuyao, ZHOU Zhongkai. Effects of Solid Frmented Bran on the Quality of Dough and Noodles[J]. Science and Technology of Food Industry, 2023, 44(2): 107-114. DOI: 10.13386/j.issn1002-0306.2022030393 |
[2] | WANG Rong, ZHU Tianyuan, ZHAO Shanshan, QI Bingjie, SONG Lifeng, ZHAO Xiuhong. Research Progress on the Application of Sourdough in Steamed Bread Fermentation[J]. Science and Technology of Food Industry, 2021, 42(15): 389-395. DOI: 10.13386/j.issn1002-0306.2020070217 |
[3] | ZHOU Chun-yan, ZHANG Hua-zheng, CHEN Hong-bing, GAO Jin-yan, YUAN Juan-li, YU Feng-lian. Progress in application of sourdough fermentation technology[J]. Science and Technology of Food Industry, 2014, (17): 375-380. DOI: 10.13386/j.issn1002-0306.2014.17.076 |
[4] | SONG Chun-fang, WANG Shu-guang, MA Yong. Optimization of dough fermentation based on dynamic density[J]. Science and Technology of Food Industry, 2014, (03): 237-240. DOI: 10.13386/j.issn1002-0306.2014.03.062 |
[6] | Effect of bran fermented by Lactobacillus on the rheofermentation and baking properties of high-fiber bread dough[J]. Science and Technology of Food Industry, 2013, (09): 49-54. DOI: 10.13386/j.issn1002-0306.2013.09.035 |
[9] | 发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012 |