乳酸菌发酵改善米粉食用品质的机理

闵伟红,李里特,鲁战会,楼湖冰,辰巳英三

Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation

食品与发酵工业 . 2003, (6): 5 .