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

作  者:
Lijuan Luo;Cheng Zixuan;Qiao Fan;Xiong Gangping;Jun Liu;Huang Qingming;Jiangtao Li;Qinlu Lin;Chun Li
关键词:
improving;mixed fermentation;noodle quality;lactobacillus;semi;drie

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