The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with <i>Lacticaseibacillus rhamnosus</i> and <i>Pediococcus pentosaceus</i>, Characterization, and Application

The effects of <i>Lacticaseibacillus rhamnosus</i> and <i>Pediococcus pentosaceus</i> on the nutritional–functional composition, structure, in vitro saliva–gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigat...

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Bibliographic Details

Published in:	Foods
Main Authors:	Lili Zhu, Hongnan Sun, Mengmei Ma, Taihua Mu, Guohua Zhao, Moe Moe Lwin
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Subjects:	sweet potato residues fermentation nutritional–functional composition structure in vitro saliva–gastrointestinal digestion colonic fermentation
Online Access:	https://www.mdpi.com/2304-8158/12/1/128