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et al.

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Published: Dec. 1, 2024

Language: Английский

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Language: Английский

Citations

0
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Differences in the chemical composition and physicochemical properties between brown rice kernels and brown rice flours after Lactobacillus fermentation and their impact on the qualities of brown rice noodles DOI Creative Commons

Yunting Yang,

Yanting Liu,

Zhengping Duan

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117219 - 117219

Published: Dec. 1, 2024

Language: Английский

Citations

0