Effect of Pure Culture Fermentation on Qualities of Rice Noodle
YI Cuiping, REN Mengying, ZHOU Sumei, YANG Youwang, TONG Litao, YU Jian
1. School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China;
2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
YI Cuiping, REN Mengying, ZHOU Sumei, YANG Youwang, TONG Litao, YU Jian. Effect of Pure Culture Fermentation on Qualities of Rice Noodle[J]. FOOD SCIENCE, 2017, 38(4): 20-25.