Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
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DOI: 10.1016/j.foodres.2019.108612
Abstract: To shorten the fermentation time and reduce the contamination with heterozygous bacteria during the process of fermenting rice noodles, pure bacterial fermentation combined with semidry flour milling was used to produce fermented rice noodles. The… read more here.
Keywords: rice; rice noodles; pure bacterial; semidry flour ... See more keywords