Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings

This study investigated the combined effects of lactic acid bacteria (LAB) fermentation and different milling methods (wet, semi-dry, and dry) on the physicochemical properties of glutinous rice flour (GRF) and the texture of the final product. A systematic analysis of rice samples treated with thre...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Jingyi Zhang, Bin Hong, Shan Zhang, Di Yuan, Shan Shan, Qi Wu, Shuwen Lu, Chuanying Ren
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2025-11-01
سلاسل:	Foods
الموضوعات:	milling methods lactic acid bacteria fermentation physicochemical properties glutinous rice flour glutinous dumplings
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/14/22/3882
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!