粮油食品科技2011，Vol.19Issue(4)：11-12,16,3.
生物法改良直条米粉品质的研究
Study on improving the quality of rice vermicelli by biological technology
周远 1吕齐明 1万小兰 2潘少鹏 1万小保1
作者信息
- 1. 江西省粮油科学技术研究所,江西南昌330029
- 2. 江西省商业科学技术研究所,江西南昌330040
- 折叠
摘要
Abstract
Take early non-glutinous rice as raw material.The traditional technique of making rice vermicelli was meliorated and the quality of the product was improved.The result showed that during the rice soaking process in traditional technique,the mixed bacteria关键词
直条米粉/菌种/发酵Key words
rice vermicelli/strain/fermente分类
轻工纺织引用本文复制引用
周远,吕齐明,万小兰,潘少鹏,万小保..生物法改良直条米粉品质的研究[J].粮油食品科技,2011,19(4):11-12,16,3.
