Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread
运用新型枣基酸面团作为发酵剂,以增强面包的风味复杂性和流变结构。
期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2026.101347
Liu, Jing; Wang, Qian; Xie, Shanshan; Deng, Tingyue; Zhao, Hongfei; Gutarowska, Beata Agnieszka; Komar, Michał; Sobolewska, Ewelina; Zhang, Bolin; Chen, Liang