Effects of Lactic Acid Bacteria Fermented Soybean Dregs Sourdough on Steamed Bread Dough Characteristics and Steamed Bread Quality

SU Shan, XU Ruixia, ZHANG Shun, SUN Yiming, DENG Mingqin, LIU Shuliang, LIU Aiping

Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (11) : 2218-2228.

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Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (11) : 2218-2228. DOI: 10.11869/j.issn.100-8551.2022.11.2218
Food Irradiation · Food Science

Effects of Lactic Acid Bacteria Fermented Soybean Dregs Sourdough on Steamed Bread Dough Characteristics and Steamed Bread Quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 36(11): 2218-2228 https://doi.org/10.11869/j.issn.100-8551.2022.11.2218

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