The effect of different Lactobacillus plantarum strains,namely L.23,L.23169,and L.22699,on the cooking properties,color,and flavor of fresh rice noodles were investigated.The proportions of broken noodles after 48 hours fermentation by L.23 and L.22699 were not significantly different,but both were superior to the L.23169.There was no significant difference in cooking loss rate among the three groups.The noodles fermented by L.23 were whiter than those fermented by the other two strains.The electronic nose analysis flavor index indicated that t...