Physicochemical properties of corn flour modified by mixed-culture (Aspergillus sp. and Lactobacillus fabifermentans) fermentation

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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...

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Bibliographic Details
Main Authors:	Sukainah, Andi, Putra, Reski Praja, Tawakal, Intan Syafinaz Mohamed Amin, Fadilah, Ratnawaty
Format:	Article
Language:	English
Published:	Hasanuddin University Department of Food Science and Technology 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/121187/ http://psasir.upm.edu.my/id/eprint/121187/1/121187.pdf

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