Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
Sen Ma, Zhen Wang, Xiaoling Tian, Binghua Sun, Jihong Huang, Jingyao Yan, Qingdan Bao, Xiaoxi Wang
Topics & Concepts
Food scienceStarchLactobacillus plantarumFermentationDifferential scanning calorimetryBranChemistryWheat flourThermogravimetric analysisRheologyGlutenGluten freeMaterials scienceLactic acidOrganic chemistryRaw materialBiologyComposite materialBacteriaThermodynamicsGeneticsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology