Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleComparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality.AuthorsSha, Hui Ying; Wang, Qing Qing; Li, Zhi JianPublicationInternational Journal of Food Science & Technology, 2023, Vol 58, Issue 1, p378ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.15881