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Can Tang

Xihua University

Chengdu, 610039

China

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Effects of Different Particle Sizes of Ultra-Fine Indica Rice Flour and Lactobacillus Casei on the Fermentation and Flavor Characteristics of Danling Dongba

Number of pages: 30 Posted: 21 Dec 2024
Hong Jiang, Yong Tang, Chong Liu, Hailun Wan, Hongyu Li, Zhangkui Yan, Xiaohong Wen, Wanqing Feng and Can Tang
Xihua University, Xihua University, Xihua University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Xihua University, Xihua University and Xihua University
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Danling Dongba, superfine indica rice flour, lactobacillus, volatile flavor