The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour-Reference-Cited by-同舟云学术

The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

Published:2024-03 Issue: Volume:437 Page:137764
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Tongze,Hong Siqi,Zhang Jia-Rong,Liu Pin-He,Li Siyi,Wen Zixian,Xiao Jianwei,Zhang Guirong,Habimana Olivier^ORCID,Shah Nagendra P.,Sui Zhongquan,Corke Harold

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

3. Proso-millet starch: Properties, functionality, and applications;Bangar;International Journal of Biological Macromolecules,2021

4. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

5. Comparison of porous starches obtained from different enzyme types and levels;Benavent-Gil;Carbohydrate Polymers,2017

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