Cite
HARVARD Citation
Li, Z. et al. (2019). Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making. Lebensmittel-Wissenschaft + Technologie =. pp. 46-54. [Online].
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Li, Z. et al. (2019). Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making. Lebensmittel-Wissenschaft + Technologie =. pp. 46-54. [Online].