不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响
曹晶晶,木泰华,马梦梅
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Slurry for Starch Production
CAO Jingjing, MU Taihua, MA Mengmei
食品科学
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2022, (18): 134
-142
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DOI: 10.7506/spkx1002-6630-20211025-263