Optimization of Mixed Fermentation Process of Purple Rice Flour and Its Nutritional Improvement
In order to optimize the nutritional quality of infant supplementary food, purple rice, the raw material used in this paper, was fermented by Rhizopus oryzae and Lactobacillus plantarum in the way of mixed fermentation, and subsequently extruded before it was produced as an instant infant purple ric...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Colecção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120222 |
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