以早籼稻为原料，利用乳酸菌发酵，探讨纯种微生物发酵对米粉的口感和物性的影响。
This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
以早籼稻为原料，利用乳酸菌发酵，探讨纯种微生物发酵对米粉的口感和物性的影响。
This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
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