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Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles
Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by a...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9978011/ https://www.ncbi.nlm.nih.gov/pubmed/36875848 http://dx.doi.org/10.3389/fnut.2023.1100422 |