Skip to main content
. 2022 Jan 12;11(2):195. doi: 10.3390/foods11020195

Figure 1.

Figure 1

Steps to produce CSB with or without LAB. CSB, Chinese steamed buns; LAB, lactic acid bacteria, Batter: 2 mL ZZUA493 suspension + 100 mL water + 100 g flour fermented at 30 °C for 14 h; CK1, Batter: 2 mL water + 100 mL water + 100 g flour fermented at 30 °C for 14 h control; CK2, Batter: 2 mL water + 100 mL water + 100 g flour unfermented control.