Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches
Chang Lei, Yueyi Dang, Min Yang, Yangjin Liu, Jing Ma, Jibao Liang, Rui Li, Rui Zhang, Shuang‐kui Du
Topics & Concepts
FoxtailFood scienceLactobacillus plantarumFermentationRetrogradation (starch)ChemistryStarchAmyloseCrystallinityBotanyLactic acidBacteriaBiologyCrystallographyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods