Comparative Analysis on Quality and Gelatinization Characteristics of Cassava Flour Fermented by Different Strains
This study compared the differences in the proximate nutritional quality, organic acid components and structural characteristics of South China 9 (SC9) cassava flour before and after fermentation by five strains. The results showed that fermentation by Saccharomyces cerevisiae significantly increase...
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| 格式: | 文件 |
| 语言: | English |
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China Food Publishing Company
2023-05-01
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| 丛编: | Shipin Kexue |
| 主题: | |
| 在线阅读: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-008.pdf |