Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour.
- DOI
- 10.3390/foods15142496
- Published
- 2026 Jul 14
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15142496,
title = {Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour.},
author = {Zhang J and Shan S and Zhang S and Yuan D and Wu Q and Hong B and Ren C},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15142496},
url = {https://doi.org/10.3390/foods15142496}
}RIS
TY - JOUR TI - Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour. AU - Zhang J AU - Shan S AU - Zhang S AU - Yuan D AU - Wu Q AU - Hong B AU - Ren C PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15142496 UR - https://doi.org/10.3390/foods15142496 ER -
APA
J, Z., S, S., S, Z., D, Y., Q, W., B, H., & C, R. (2026). Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142496
Source records
- pubmed · retrieved 2026-09-26T02:31:12.304Z