Physicochemical properties of corn flour modified by mixed-culture (Aspergillus sp. and Lactobacillus fabifermentans) fermentation
Corn flour has undergone numerous modifications, however, the use of fermentation with Indigenous mixed cultures (molds and bacteria) followed by pregelatinization has not been extensively explored. The aim of the study was to assess the impact of fermentation with indigenous mixed cultures, specifi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasanuddin University Department of Food Science and Technology
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121187/ http://psasir.upm.edu.my/id/eprint/121187/1/121187.pdf |