Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods.
Food Chem. 2021 Jun 30;348:128927. doi: 10.1016/j.foodchem.2020.128927. Epub 2020 Dec 26.
Food Chem. 2021.
PMID: 33493845