Lu Mei

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

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Lactobacillus Plantarum F25-4 Assisted Rice Soaking Reduced the Cooking Strength of Japonica Rice Used in Chinese Rice Wine by Changing the Composition and Configuration of the Rice Protein

Number of pages: 25 Posted: 11 Oct 2022

Liu Yang, Lu Mei, Xin Chen, Hanju Sun and Jinglei Li

Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology

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