Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast

LUO Lijuan ¹CHENG Zixuan ²QIAO Fan ²XIONG Gangping ²LIU Jun ²HUANG Qingming ³LI Jiangtao ²LIN Qinlu ²LIU Chun²

扫码查看

作者信息

1. 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
2. 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
3. Hunan Zhunong Rice Industry Co.,Ltd.,Yiyang 413000,China
折叠

Natural Science Foundation of Hunan Province,China(2023JJ30997)

National Key Research and Development Program of China(2022YFD2101303)

Hunan Science and Technology Innovation Plan,China(2023ZJ1070)

Local Fund for Science and Technology Development Guided by the Central Government,China(2023ZYC008)

Hunan Forestry Science and Technology Research and Innovation Fund Project,China(XLKY202326)

Scientific Research Project of Central South University of Forestry and Technology,China(2022ZK3042)

2024

水稻科学(英文版)

中国水稻研究所

CSTPCD

影响因子：0.269

ISSN：1672-6308

段落导航