Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast

IF 5.6 2区农林科学 Q1 AGRONOMY

Rice Science Pub Date : 2024-09-01 DOI:10.1016/j.rsci.2024.06.005

引用次数: 0

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通过乳酸菌和酵母的混合发酵提高半干糙米面的质量

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Rice Science Agricultural and Biological Sciences-Agronomy and Crop Science

CiteScore

8.90

自引率

6.20%

发文量

审稿时长

40 weeks

期刊介绍： Rice Science is an international research journal sponsored by China National Rice Research Institute. It publishes original research papers, review articles, as well as short communications on all aspects of rice sciences in English language. Some of the topics that may be included in each issue are: breeding and genetics, biotechnology, germplasm resources, crop management, pest management, physiology, soil and fertilizer management, ecology, cereal chemistry and post-harvest processing.