Optimization of preparation technology of flavor rice starter by response surface methodology

doi:10.11882/j.issn.0254-5071.2020.07.024

WU Jian, HE Wei, WANG Jiancheng, YANG Yurong, LAN Caihong, LIU Shenggang, YANG Tao

China Brewing ›› 2020, Vol. 39 ›› Issue (7) : 120-124.

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China Brewing ›› 2020, Vol. 39 ›› Issue (7) : 120-124. DOI: 10.11882/j.issn.0254-5071.2020.07.024

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Optimization of preparation technology of flavor rice starter by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(7): 120-124 https://doi.org/10.11882/j.issn.0254-5071.2020.07.024

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