Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features-Reference-Cited by-同舟云学术

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Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

Published:2019-01 Issue: Volume:121 Page:882-888
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Nannan,Zhang Binjia,Zhao Siming,Niu Meng,Jia Caihua,Huang Qilin,Liu Yejia,Lin Qinlu

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Hubei Provincial Natural Science Foundation of China

Hubei Provincial Grain Science & Technology Innovation Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference30 articles.

1. Quality analysis of shidal - a traditional fermented fish product of Assam, North-East India;Ahmed;Indian J. Fish.,2013

2. Kimchi and other widely consumed traditional fermented foods of Korea: a review;Patra;Front. Microbiol.,2016

3. An introduction to the traditional fermented foods and beverages of Turkey;Kabak;Crit. Rev. Food Sci. Nutr.,2011

4. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar;Nie;Food Microbiol.,2015

5. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce;Hoang;LWT Food Sci. Technol.,2016

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