The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i>
Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by <i>Lactobacillus plantarum</i> has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristic...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/21/3409 |
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