LI, Lingfei. Effects of Lactic Acid Bacteria on The Quality of Steamed Bread and Its Process Transformation. Transactions on Materials, Biotechnology and Life Sciences, [S. l.], v. 3, p. 427–432, 2024. DOI: 10.62051/48sn5a35. Disponível em: https://wepub.org/index.php/TMBLS/article/view/922. Acesso em: 8 aug. 2026.