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Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles

Food ChemistryChemical EngineeringEngineeringFood FermentationEnvironmental EngineeringBiochemical EngineeringFood ProcessingLactobacillus FermentationBio-based SorbentFood QualityRice NoodlesFood SafetyQuality PropertiesHealth Sciences