Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleMixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread.AuthorsYUE Meixiang; GU Henghao; DING Xialiang; LIU Yuhan; WANG Liang; SUN LingPublicationShipin Kexue/ Food Science, 2024, Vol 45, Issue 13, p125ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20230626-203