The effect of different Lactobacillus plantarum strains, namely L.23, L.23169 and L.22699, on the mechanical properties of fresh rice noodles was investigated. Results indicated that tensile stress, hardness, springiness, and chewiness of the rice noodles increased with fermentation time. The highest values were achieved after fermenting for 48 h with L.23, which gave significantly better results than the other two strains (P0.05). Sensory evaluation showed that rice noodles were smooth and chewy after fermenting for 48 h with L.23, which affor...