Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
Year: 2025
Type: article
DOI: 10.1002/jsfa.14201
Authors: Yu‐Ting Zhao, Yu‐Hang Jiang, Wei‐Gang Xin, Ming Liang, Jia‐Jia Song, Chen Wang, Xiao‐Yong Chen, Hua‐Yi Suo
Institutions: Southwest University, Citrus Research Institute
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Award: G4213595840
OpenAlex ID: W4408089860