摘要
To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.
出处
《Rice science》
SCIE
CSCD
2024年第5期489-493,I0001-I0005,共10页
水稻科学（英文版）
基金
supported by the Natural Science Foundation of Hunan Province,China(Grant No.2023JJ30997)
the National Key Research and Development Program of China(Grant No.2022YFD2101303)
the Hunan Science and Technology Innovation Plan,China(Grant No.2023ZJ1070)
the Local Fund for Science and Technology Development Guided by the Central Government,China(Grant No.2023ZYC008)
the Hunan Forestry Science and Technology Research and Innovation Fund Project,China(Grant No.XLKY202326)
the Scientific Research Project of Central South University of Forestry and Technology,China(Grant No.2022ZK3042)。
