Solid-state fermentation of Limosilactobacillus fermentum and lysine addition to improve the cooking and eating quality of high-fiber rice noodles.

Autor:	Song, Yakun1 (AUTHOR), Lin, Jing1 (AUTHOR), Luo, Lijuan1,2 (AUTHOR), Chen, Zihan1 (AUTHOR), Mo, Weiling1 (AUTHOR), Fu, Xiangjin1 (AUTHOR), Liu, Chun1 (AUTHOR) chunliu@csuft.edu.cn
Zdroj:	Journal of Cereal Science. Jul2024, Vol. 118, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect