Wang, Z.; Yuan, Z.; Dou, X.; Yang, W.; Zhang, H.; Zhang, Y.; Chen, F.; Hao, Y.
Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. Foods 2025, 14, 2674.
https://doi.org/10.3390/foods14152674
AMA Style
Wang Z, Yuan Z, Dou X, Yang W, Zhang H, Zhang Y, Chen F, Hao Y.
Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. Foods. 2025; 14(15):2674.
https://doi.org/10.3390/foods14152674
Chicago/Turabian Style
Wang, Zhiqi, Zhaosen Yuan, Xinlai Dou, Wanshan Yang, Huining Zhang, Yue Zhang, Fenglian Chen, and Yanling Hao.
2025. "Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria" Foods 14, no. 15: 2674.
https://doi.org/10.3390/foods14152674
APA Style
Wang, Z., Yuan, Z., Dou, X., Yang, W., Zhang, H., Zhang, Y., Chen, F., & Hao, Y.
(2025). Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. Foods, 14(15), 2674.
https://doi.org/10.3390/foods14152674
