2022•Food Research InternationalRequires access

Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads

Hangyan Dan, Zepeng Gu, Cheng Li, Zhengfeng Fang, Bin Hu, Caixia Wang, Saiyan Chen, Xiaoshu Tang, Yuanyuan Ren, Wenjuan Wu, Zhen Zeng, Yuntao Liu

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Key concepts: Food science, Chewiness, Fermentation, Rice flour, Japonica rice, Leuconostoc, Chemistry, Gluten

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Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads — Research Paper | ScholarLens