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中国农学通报
醒发过程中菌相变化对面团生化指标及青麦仁馒头感官品质的影响
高玲玲,张康逸
Microflora Change Affecting Biochemical Index and Sensory Quality of Steamed Bun of Green Wheat Berry in Dough Fermentation Process
中国农学通报 . 2018, (22): 150 -155 .  DOI: 10.11924/j.issn.1000-6850.casb17070012