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Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100743- (2024)
In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of Lactobacillus plantarum fermentation for rice on the textural and rheological properties of the co
Externí odkaz:
https://doaj.org/article/c7421f80dc9e4a6d9473fb99758d64f6
