Change in physicochemical and processing properties of maize flour after solid fermentation with Lactobacillus plantarum and Rhizopus oryzae

doi:10.13995/j.cnki.11-1802/ts.021712

HU Pan, YANG Ping, GUO Tianshi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 161-166.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 161-166. DOI: 10.13995/j.cnki.11-1802/ts.021712

Change in physicochemical and processing properties of maize flour after solid fermentation with Lactobacillus plantarum and Rhizopus oryzae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 161-166 https://doi.org/10.13995/j.cnki.11-1802/ts.021712

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Received	Published
2019-07-19	2020-04-15
Issue Date
2020-05-19

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