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Huang C, Huang J, Zhang B, Omedi JO, Chen C, Zhou L, Liang L, Zou Q, Zheng J, Zeng Y, et al. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods. 2023; 12(3):605. https://doi.org/10.3390/foods12030605

Huang, Chengye, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, and et al. 2023. "Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation" Foods 12, no. 3: 605. https://doi.org/10.3390/foods12030605

Huang, C., Huang, J., Zhang, B., Omedi, J. O., Chen, C., Zhou, L., Liang, L., Zou, Q., Zheng, J., Zeng, Y., & Huang, W. (2023). Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods, 12(3), 605. https://doi.org/10.3390/foods12030605