The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores. specific volume. crumb firmness. and spread ratio of resultant Chinese steamed bread were studied. https://www.diegojavierfares.com/mega-price-Houston-Texans-NFL-Side-Stripe-Training-Shorts-p6850-top-buy/