PDF(2635 KB)
Optimization of Fermentation Process and Quality Analysis of Tartary Buckwheat Flour Fermented by Bacillus subtilis var. natto
QI Yonggang, ZHANG Yijie, GONG Yuanyuan, CAI Fengjiao, HU Yong, XU Ning, WANG Chao
China Brewing ›› 2026, Vol. 45 ›› Issue (8) : 198-203.
PDF(2635 KB)
PDF(2635 KB)
Optimization of Fermentation Process and Quality Analysis of Tartary Buckwheat Flour Fermented by Bacillus subtilis var. natto
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