Effects of fermentation by lactic acid bacteria with flocculating activity on the structure and physicochemical properties of pea starch
Zhenjie Zheng, Jiao Liu, Huixin Yang, Yunhe Xu, Lili Zhang
Topics & Concepts
Lactic acidFermentationFlocculationFood scienceStarchBacteriaChemistryModified starchBiologyOrganic chemistryGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications