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Keyword [traditional sourdough]
Result: 1 - 6 | Page: 1 of 1
1.
Research Of Dominant LAB In Sourdough And Its Fermentation On The Quality And Flavor Characteristics Of Steamed Bread
2.
Microbial Communities In Traditional Sourdoughs From Different Areas Of China And Metabolic Activity Of Dominant Microorganism
3.
Biodiversity Of Chinese Traditional Sourdough Microbiota And Its Flavor Metabolism
4.
Intraspecific Diversity Of Saccharomvces Cerevisiae And Lactobacillus Sanfranciscensis Isolates From Chinese Traditional Sourdough And Their Interaction
5.
Study On Mechanism Of Influence Turpan Karez Drinking Water To Promote The Traditional Fermented Naan Sourdough
6.
The Effect Of EPS Sourdough On The Quality Of Steamed Bread And The Optimization Of Formula
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