Li, Zhijian <br/><br/>
Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making.  [electronic resource] 

 -  International journal of food microbiology  Aug 2019 
 - 58-64 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2019.05.009  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--microbiology<br/>Coculture Techniques<br/>Fermentation<br/>Saccharomyces cerevisiae--cytology<br/>Steam<br/>Torulaspora--cytology