Change in physicochemical and processing properties of maize flour after solid fermentation with Lactobacillus plantarum and Rhizopus oryzae
HU Pan, YANG Ping, GUO Tianshi
Food and Fermentation Industries . 2020, (7): 161 -166 .  DOI: 10.13995/j.cnki.11-1802/ts.021712

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