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Food Chemistry: X|June 26, 2025
Fermentation initiated by lactic acid bacteria coupled with Saccharomyces cerevisiae improved the gelatinous suitability of riceChengmei Hu, Likang Qin, Ning Wu, et al.
Current Research in Food Science|April 29, 2024
Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarumWenmin Ao, Likang Qin, Ning Wu, et al.
International Journal of Molecular Sciences|November 27, 2021
Transcriptome Differences in Response Mechanisms to Low-Nitrogen Stress in Two Wheat VarietiesHuishu Yan, Huawei Shi, Chengmei Hu, et al.
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