Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
Hangyan Dan, Zepeng Gu, Cheng Li, Zhengfeng Fang, Bin Hu, Caixia Wang, Saiyan Chen, Xiaoshu Tang, Yuanyuan Ren, Wenjuan Wu, Zhen Zeng, Yuntao Liu
Topics & Concepts
Food scienceChewinessFermentationRice flourJaponica riceLeuconostocChemistryGlutenLactic acidGluten freeBacteriaBiologyJaponicaLactobacillusBotanyRaw materialGeneticsOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications