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Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough.
Guo, Ling; Liu, Biqi; Jiang, Yujun; Zhang, Wei; Han, Jing; Qu, Wenxuan; Han, Yuxi; Zhao, Xinhuai; Yang, Xinyan.
Afiliação
  • Guo L; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu B; Food Laboratory of Zhongyuan, Luohe, China.
  • Jiang Y; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhang W; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Han J; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Qu W; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Han Y; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhao X; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
  • Yang X; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China.
Front Microbiol ; 14: 1292741, 2023.
Article em En | MEDLINE | ID: mdl-38075922
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Microbiol Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Microbiol Ano de publicação: 2023 Tipo de documento: Article