Effects of Co-Fermentation with Lactobacillus and Yeast on the Structural and Physicochemical Properties of Millet Starch
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Based on the previously screened high-performance strain Lactobacillus LP707, this study systematically investigated the effects of its co-fermentation with yeast on properties of millet starch. By comparing starch samples from unfermented, yeast-only fermente... ...
