Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
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Title
Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages e14080
Publisher
Wiley
Online
2019-06-28
DOI
10.1111/jfpp.14080
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Note: Only part of the references are listed.- Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread
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