Effects of amylolytic Lactobacillus fermentation on the nutritional quality and digestibility of purple potato flour
Shengxiang Gong, Ying Yu, Wenhui Li, Jinhong Wu, Zhengwu Wang
Topics & Concepts
FermentationFood scienceLactobacillus plantarumChemistryAmylaseStarchBacteriaBiologyLactic acidBiochemistryEnzymeGeneticsFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology