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Updated: Feb 14, 2026

Preparation of High-Quality Fermented Fish Product
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在接种发酵过程中,米面中的粉结构,功能和质量的时间依赖的动态

Yuanyuan Ren1, Yingjie Lei2, Rui He3

  • 1College of Food Science, Southwest University, Chongqing, 400715, China; Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu, 610000, China.

Carbohydrate polymers
|February 12, 2026
PubMed
概括

无菌发酵通过优化粉结构来提高米面 (RN) 的质量. 这一由α-amylase驱动的过程改善了面条的质地,并减少了损失.

关键词:
功能性质 功能性质 功能性质凝化是一种凝化过程.无菌发酵的发酵方式分子结构分子结构.米粉是一种粉.

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