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This study aimed to better understand the impact of microbial growth and metabolism on rice sourdough and their relationship with quality characteristics of rice breads. Therefore, this research determined the microbial compositions and biochemical characteristics of indica rice (IR), japonica rice (JR) and waxy rice (WR) sourdough within 72 h fermentation. And the effects of different fermentation time and dosage of rice sourdough on rheology of rice doughs, quality characteristics of rice breads were studied. The results showed that the
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