Influence of natural fermentation on physico-chemical characteristics of rice noodles

International Journal of Food Science and Technology

Volumn 38, Issue 5, 2003, Pages 505-510

  Lu, Zhan Hui ^a   Li, Li Te ^a   Cao, Wei ^b   Li, Zai Gui ^a   Tatsumi, Eizo ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b IWATE UNIVERSITY   (Japan)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Fermentation; Rheological property; Rice; Rice noodles; Starch

Indexed keywords

PHYSICO-CHEMICAL PROPERTIES;

FATTY ACIDS; FERMENTATION; LIPIDS; PROTEINS; RHEOLOGY; STARCH;

FOOD PRODUCTS;

FRAXINUS;

EID: 0037644844     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00701.x     Document Type: Article

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