Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics
Jinjin Huang, Min Zhang, Arun S. Mujumdar, Yuchuan Wang, Chunli Li
Topics & Concepts
Streptococcus thermophilusFood scienceResistant starchFermentationLactobacillusLactobacillus plantarumFlavorRetrogradation (starch)BifidobacteriumStarchChemistryBiologyLactic acidBacteriaAmyloseGeneticsFood composition and propertiesGABA and Rice ResearchProbiotics and Fermented Foods