Research progress on improving the characteristics of rice and rice flour by biological treatment

WANG Bo, CHAI Baoyu, YE Fayin, LEI Lin, ZHAO Guohua

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 345-353.

PDF(1408 KB)
PDF(1408 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 345-353. DOI: 10.13995/j.cnki.11-1802/ts.039409

Research progress on improving the characteristics of rice and rice flour by biological treatment

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(1): 345-353 https://doi.org/10.13995/j.cnki.11-1802/ts.039409

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1408 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉