Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk
In order to explore the effects of lactic acid bacteria fermentation on the quality, flavour and antioxidant activity of rice milk, different rice varieties (black rice, red rice and brown rice), auxiliary ingredients (milk powder and sucrose) and lactic acid bacteria were used to produce rice milk...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030251 |
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