Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

Journal of the Science of Food and Agriculture

Volumn 88, Issue 12, 2008, Pages 2134-2141

  Lu, Zhan Hui ^a   Cao, Wei ^a   Peng, He Hua ^a   Wang, Feng ^a   Tatsumi, Eizo ^b   Kohyama, Kaoru ^c   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

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

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Fermentation metabolites; Rheological properties; Rice noodles; Sensory properties; Starch

Indexed keywords

EID: 51349150425     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3325     Document Type: Article

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