论文信息 - Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae - 字舞流文

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

U. Suttisansanee | C. Chupeerach | C. Khemthong | N. On-Nom | C. Santivarangkna | N. Tangsuphoom | N. On-nom | Ramita Supasil