首页|期刊导航|Food Science and Human Wellness|Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough
Food Science and Human Wellness2024，Vol.13Issue(4)：P.2090-2101,12.DOI:10.26599/FSHW.2022.9250174
Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough
摘要
关键词
Glutinous rice flour/Glutinous rice dough/Lactic acid bacteria compound starter cultures/Pasting properties/Viscoelasticity分类
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Dengyu Wang,Linlin Liu,Bing Wang,Wenjian Xie,Yanguo Shi,Na Zhang,Hongchen Fan..Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough[J].Food Science and Human Wellness,2024,13(4):P.2090-2101,12.基金项目
supported by the National Key Research and Development Program of China(2021YFD2100902-3) （2021YFD2100902-3）
the National Natural Science Foundation of China(32072258) （32072258）
Major Science and Technology Program of Heilongjiang(2020ZX08B02) （2020ZX08B02）
Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX06 （）
2020CX26 （）
2020CX27) （）
the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD) （YJSCX2021-698HSD）
Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218). （UNPYSCT-2020218）
