Processing technique and quality analysis of corn noodles made from <i>Lactobacillus plantarum</i> modified corn flour

doi:10.13995/j.cnki.11-1802/ts.018807

Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour

LI Xiaona,QI Xin,ZHAO Hui,LI Dingbang, YANG Qiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 185-189.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 185-189. DOI: 10.13995/j.cnki.11-1802/ts.018807

Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 185-189 https://doi.org/10.13995/j.cnki.11-1802/ts.018807

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