Results of microbiological characterization of wheat flour (W), mealworm powder (M), sourdough (S<sub>0</sub>) (before fermentation), doughs (D) (before fermentation and after 1h fermentation) and mixed with baker’s yeast as leavening agents and sourdough (S), and experimental breads (B).
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数据链接：
https://figshare.com/articles/dataset/Results_of_microbiological_characterization_of_wheat_flour_W_mealworm_powder_M_sourdough_S_sub_0_sub_before_fermentation_doughs_D_before_fermentation_and_after_1h_fermentation_and_mixed_with_baker_s_yeast_as_leavening_agents_and_sourdough_S_and_experiment/7662842数据链接链接失效反馈
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资源简介：
Results of microbiological characterization of wheat flour (W), mealworm powder (M), sourdough (S0) (before fermentation), doughs (D) (before fermentation and after 1h fermentation) and mixed with baker’s yeast as leavening agents and sourdough (S), and experimental breads (B).
创建时间：
2019-02-01
