首页|Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast
Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast
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LUO Lijuan、CHENG Zixuan、QIAO Fan、XIONG Gangping、LIU Jun、HUANG Qingming、LI Jiangtao、LIN Qinlu、LIU Chun
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National Engineering Research Center for Rice and By-product Deep Processing,School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China
College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
National Engineering Research Center for Rice and By-Product Deep Processing/School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China
Hunan Zhunong Rice Industry Co.,Ltd.,Yiyang 413000,China
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Natural Science Foundation of Hunan Province,ChinaNational Key Research and Development Program of ChinaHunan Science and Technology Innovation Plan,ChinaLocal Fund for Science and Technology Development Guided by the Central Government,ChinaHunan Forestry Science and Technology Research and Innovation Fund Project,ChinaScientific Research Project of Central South University of Forestry and Technology,China
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