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 proc...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.展开更多
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)+3 种基金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)。
文摘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.
