Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles-Reference-Cited by-同舟云学术

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Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles

Published:2017-03 Issue:2 Volume:94 Page:349-356
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Yi Cuiping¹,Yang Youwang¹,Zhou Sumei²,He Yinghe³

Affiliation:

1. School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan, 410114, China.

2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.

3. College of Science, Technology and Engineering, James Cook University, Douglas, 4811, Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Exopolysaccharides producing Lactobacillus fermentum strain for enhancing rheological and sensory attributes of low-fat dahi

2. Influence of lipids on the thermal and mechanical properties of concentrated starch gels

3. A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria

4. Effects of Milling on the Physicochemical Characteristics of Waxy Rice in Taiwan

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1. Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods;Food Chemistry;2025-01

2. Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles;Foods;2024-08-24

3. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods;Critical Reviews in Food Science and Nutrition;2024-03-26

4. Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration;LWT;2024-01

5. Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum;Current Research in Food Science;2024

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