Impact of combined single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional and baking performance of highland barley-wheat bran flour composite bread
作者
Jacob Ojobi Omedi,Jing Huang,Angelo Uriho,Cheng Chen,Shuning Zhang,Li Liang,Jianxian Zheng,Yongqing Zeng,Ning Li