Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria
This study investigated the effects of <i>Lactococcus lactis</i> subsp. 1.2472 (L)-, <i>Streptococcus thermophilus</i> 1.2718 (S)-, and thermostable <i>Lactobacillus rhamnosus</i> HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (<i>w&...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/15/2674 |
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