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Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread
In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by wh...
Autores principales: | Dou, Xinlai, Ren, Xuyang, Zheng, Qiumei, He, Yinyuan, Lv, Mingshou, Liu, Linlin, Yang, Ping, Hao, Yanlin, Chen, Fenglian, Tang, Xiaozhi |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606926/ https://www.ncbi.nlm.nih.gov/pubmed/37893711 http://dx.doi.org/10.3390/foods12203818 |
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