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

Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (6) : 5.

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PDF(209 KB)
Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (6) : 5.

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2003, 29(6): 5

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