Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast
Author:
Funder
Hunan Provincial Science and Technology Department
National Fund of Innovation and Scientific and Technological Development
Publisher
Elsevier BV
Reference29 articles.
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3. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles;Geng;Food Res Int,2019
4. Phytochemical profiles and antioxidant activity of processed brown rice products;Gong;Food Chem,2017
5. Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility;Janve;LWT,2018
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