植物乳杆菌与米根霉混合固态发酵改善玉米粉理化加工特性
胡畔, 杨萍, 郭天时
Change in physicochemical and processing properties of maize flour after solid fermentation with Lactobacillus plantarum and Rhizopus oryzae
HU Pan, YANG Ping, GUO Tianshi
食品与发酵工业
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2020, (7): 161
-166
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DOI: 10.13995/j.cnki.11-1802/ts.021712
