Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum
Yihan Xu, Jingyu Ding, Shengxiang Gong, Meng Li, Tiankui Yang, Jianhua Zhang
Topics & Concepts
Lactobacillus plantarumFood scienceChewinessStarchFermentationChemistryAmylasePotato starchGranule (geology)CrystallinityLactobacillusBacteriaLactic acidBiochemistryMaterials scienceBiologyEnzymeGeneticsCrystallographyComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization