Various concentrations of lysine were added to Lactobacillus fermentum -fermented brown rice flour to examine their effects on the sensory evaluation, color, pH, cooking quality, and texture of the resulting noodles. The potential mechanisms were explored through analyses of water distribution, thermodynamic properties, crystallinity, and microstructural observations using low-field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscopy (SEM). Low concentrations of...
