不同酵母制作的馒头感官及品质分析

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郑金晶1，卢　发1，吕江波2，匡金宝1

Sensory evaluation and quantity analysis of steamed bread made by different yeasts

ZHENG Jinjing1, LU Fa1, LV Jiangbo2, KUANG Jinbao1

中国酿造 . 2017, (7): 139 -142 . DOI: 10.11882/j.issn.0254-5071.2017.07.030