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The influence of cooperative fermentation on the structure,..:
Xia Li
;
Shanshan Wei
;
Zixin Gao
...
http://www.sciencedirect.com/science/article/pii/S2665927123002381. , 2024
Link:
https://doi.org/10.1016/j.crfs.2023.100670
RT Journal T1 <Title>The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1e08282dcbc74fb6800cd09639a1515a&Exemplar=1&LAN=DE A1 Xia Li A1 Shanshan Wei A1 Zixin Gao A1 Ruixue Zhao A1 Zhanpeng Wang A1 Yuling Fan A1 Linlin Cui A1 Yuhua Wang PB Elsevier YR 2024 K1 Lactic acid bacteria K1 Amylose content K1 Physical properties K1 Buckwheat starch K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2665927123002381 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2023.100670 DO https://doi.org/10.1016/j.crfs.2023.100670 SF ELIB - SuUB Bremen
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