Microflora Change Affecting Biochemical Index and Sensory Quality of Steamed Bun of Green Wheat Berry in Dough Fermentation Process

Chinese Agricultural Science Bulletin ›› 2018, Vol. 34 ›› Issue (22) : 150-155. DOI: 10.11924/j.issn.1000-6850.casb17070012

Microflora Change Affecting Biochemical Index and Sensory Quality of Steamed Bun of Green Wheat Berry in Dough Fermentation Process

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2018, 34(22): 150-155 https://doi.org/10.11924/j.issn.1000-6850.casb17070012

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