Effects of different fermentation agents on the quality of foxtail millet steamed bread during processingOA
Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing
Xingxue Si;Shaohui Li;Changyu Zhang;Wei Zhao;Aixia Zhang;Hongmin Li;Jingke Liu
Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,China||College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,ChinaInstitute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,ChinaInstitute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,ChinaInstitute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,ChinaInstitute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,ChinaCollege of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,ChinaInstitute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Science,Shijiazhuang 050051,China
Fermentation agentsGrain processingFoxtail millet doughSteamed bread quality
Fermentation agentsGrain processingFoxtail millet doughSteamed bread quality
《未来食品学报（英文）》 2026 (5)
925-937,13
This work was supported by the National Natural Science Foundation of China(32472397)and the supported by Agriculture Research System of China(CARS-06-14.5-A29).
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