Article Versions Notes

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

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

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