Development of fermented instant Chinese noodle using Lactobacillus plantarum

Food Microbiology

Volumn 22, Issue 6, 2005, Pages 539-546

  Sawatari, Yuki ^a   Sugiyama, Hisashi ^b   Suzuki, Yasuyuki ^b   Hanaoka, Akihiro ^b   Saito, Katsuichi ^c   Yamauchi, Hiroaki ^c   Okada, Sanae ^d   Yokota, Atsushi ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Research and Development Department   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^d TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Instant Chinese noodle; Lactobacilli; Lactobacillus plantarum

Indexed keywords

LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM;

EID: 18144382293     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.01.004     Document Type: Article

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