Formation and characterization of the gas–solid phase in rice cake fermented withBrettanomyces(ZSM‐001) andLactobacillus(ZSM‐002)-Reference-Cited by-同舟云学术

Formation and characterization of the gas–solid phase in rice cake fermented withBrettanomyces(ZSM‐001) andLactobacillus(ZSM‐002)

Published:2019-07-25 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Chen Chen¹,Wen Ya¹,Jia CaiHua¹,Zhao SiMing¹,Niu Meng¹,Zhang BinJia¹,Xiong ShanBai¹

Affiliation:

1. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and TechnologyHuazhong Agricultural University Wuhan Hubei China

Funder

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13190

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5. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

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