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Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:10026630

Translation or Not:no

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王亮

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:四川大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院

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Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread