The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour
Tongze Zhang, Siqi Hong, Jiarong Zhang, Pinhe Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Topics & Concepts
Lactobacillus plantarumLactobacillus fermentumFermentationFood scienceStarchLactic acidGranule (geology)LactobacillusChemistryLactobacillaceaeBacteriaBiologyPaleontologyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications