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...

全面介紹

書目詳細資料

發表在:	Shipin gongye ke-ji
Main Authors:	Xuzhao WEI, Huicui LIU, Yuchen YANG, Xiaohai CAO
格式:	Article
語言:	中文
出版:	The editorial department of Science and Technology of Food Industry 2025-05-01
主題:	highland barley bran solid-state fermentation soluble dietary fiber structural analysis functional properties
在線閱讀:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070249