Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

Author:

Liu Na,Qin Likang,Pan Jihong,Miao Song

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Whole processing and use of rice polishings;Huang;Innov. Food Sci. Emerg. Technol.,2020

2. Preparation, activity, and antioxidant mechanism of rice bran polysaccharide, Food Funct;Chen,2021

3. In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour;Sofi;LWT-Food Sci. Technol.,2020

4. Screening and preliminary research of lactic acid bacteria producing in Guizhou Miao Pickled Acid Soup;Yuan,2010

5. Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet fermentation;Martinez;Front. Microbiol.,2019

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