A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
2. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
Funder
National Natural Science Foundation of China
the major science & technology development-specific projects of Jiangxi province
central government guide local special fund project for scientific and technological development of Jiangxi province
research program of state key laboratory of food science and technology, Nanchang university
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2334269
Reference144 articles.
1. Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs
2. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation
3. Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches
4. Thirty years of knowledge on sourdough fermentation: A systematic review
5. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome
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