Effects of Solid-state Fermentation of Lactic Acid Bacteria on the Physical, Structural and Functional Properties of Soluble Dietary Fiber from Highland Barley Bran
To investigate the improvement of the physical, structural and functional properties of soluble dietary fiber (SDF) from highland barley by lactic acid bacteria solid fermentation, this study used single bacteria (Bulgarian lactobacillus, Thermophilic streptococcus) and mixed bacterias (Bulgarian la...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070249 |
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