Effects of lactic acid bacteria fermentation modification on the processing properties of whole grain corn flour
ObjectiveThis experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough.MethodsSingle-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lact...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
The Editorial Office of Food and Machinery
2026-01-01
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| Seria: | Shipin yu jixie |
| Hasła przedmiotowe: | |
| Dostęp online: | http://ifoodmm.com/spyjx/article/html/202601019?st=article_issue |
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