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Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast

  1. National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hunan Zhunong Rice Industry Co., LTD, Yiyang 413000, China; #These authors contributed equally to this work
  • Contact: LIU Chun
  • Supported by:

    This study was supported by the Natural Science Foundation of Hunan Province, China (Grant No. 2023JJ30997), National Key Research and Development Program of China (Grant No. 2022YFD2101303), Hunan Science and Technology Innovation Plan, China (Grant No. 2023ZJ1070), the Local Fund for Science and Technology Development Guided by the Central Government, China (Grant No. 2023ZYC008), Hunan Forestry Science and Technology Research and Innovation Fund Project, China (Grant No. XLKY202326), and the Scientific Research Project of Central South University of Forestry and Technology, China (Grant No. 2022ZK3042).

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