Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
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 changes in the pH value and microbial community diversity of the rice slurries, the physicochemical properties of the rice flours, and the texture, cooking qualities, sensory qualities and volatile...
Paper Details
Title
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
Published Date
Dec 1, 2019
Journal
Volume
126
Pages
108612 - 108612
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