[Springer] Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles.

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journal：Journal of Food Measurement and Characterization

Authors：Wang Lei; Chen Yixuan; Chen Jie; Li Songnan; Xu Fei; Guo Mengran
Published date：--

DOI：https://doi.org/10.1007/s11694-024-02498-7

PDF link：https://wayf.springernature.com/ ... Fs11694-024-02498-7

Article link：https://link.springer.com/article/10.1007/s11694-024-02498-7

Article Source：Springer Nature

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[Springer] Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles. Copy