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
(1. College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China; 2. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
CAO Jingjing, MU Taihua, MA Mengmei. 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[J]. FOOD SCIENCE, 2022, 43(18): 134-142.