Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles

Published 2019 View Full Article

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Title
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 126, Issue -, Pages 108612
Publisher
Elsevier BV
Online
2019-08-12
DOI
10.1016/j.foodres.2019.108612

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