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

doi:10.11882/j.issn.0254-5071.2017.07.030

ZHENG Jinjing1, LU Fa1, LV Jiangbo2, KUANG Jinbao1

China Brewing ›› 2017, Vol. 36 ›› Issue (7) : 139-142.

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China Brewing ›› 2017, Vol. 36 ›› Issue (7) : 139-142. DOI: 10.11882/j.issn.0254-5071.2017.07.030

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(7): 139-142 https://doi.org/10.11882/j.issn.0254-5071.2017.07.030

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