Impact of lactic acid bacteria-mediated semi-solid fermentation on the nutritional, sensory, and gelatinization properties of colored brown rice varieties
Ziwei Xiao, Ziyu Wang, Congnan Zhang, Wei Xue, Xinxia Zhang, Ting Li, Li Juan, Cangliang Shen, Li Wang
Topics & Concepts
Food scienceLactic acidFermentationColoredBrown riceBacteriaChemistryBiologyMaterials scienceComposite materialGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyGABA and Rice Research