Effect of dominant Lactobacillus and yeast in sourdough on glutenin structure

doi:10.11882/j.issn.0254-5071.2022.04.024

GUO Jingfei, HE Xiaxia, TU Jian, MAO Xiaonan, ZHOU Jiankang, CHEN Yufan, ZHANG Lizhen, ZHANG Guohua

China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 142-146.

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China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 142-146. DOI: 10.11882/j.issn.0254-5071.2022.04.024

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Effect of dominant Lactobacillus and yeast in sourdough on glutenin structure

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(4): 142-146 https://doi.org/10.11882/j.issn.0254-5071.2022.04.024

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