Quality comparison of sweet flour pastes produced via natural and temperature-controlled fermentation
Crossref DOI link: https://doi.org/10.1007/s10068-015-0274-x
Published Online: 2015-12-31
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Deng, Jing
Wu, Huachang
Yang, Zhirong
Text and Data Mining valid from 2015-12-01