Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes
Jike Shuai, Lingyan Zhang, Zhimin Hu, Caihua Jia, Meng Niu, Siming Zhao, Yan Xu
Topics & Concepts
Texture (cosmology)Food scienceLactic acidIn situChemistryStarchHydrolysisRheologyFermentationDextranBacteriaMaterials scienceBiochemistryOrganic chemistryBiologyComposite materialGeneticsComputer scienceImage (mathematics)Artificial intelligenceFood composition and propertiesProteins in Food SystemsPhytase and its Applications