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- W2384687909 abstract "Natural fermentation of corn in the process of lactic acid bacteria as the most important advantage of strain,the article on lactic acid fermentation process in detail the analytical results show that: from chemical constituents,the ferment of lower ash,soluble sugar,fat content,protein,starch proportion cases raising;from the structure of starch,amylose fermentation in the increase,in molecular weight amylopectin rice amylopectin close to the molecular weight of the development.DSC testing showed that the fermentation of corn after the pasting temperature lower for corn production for the inevitable rice flour,modified lactic acid bacteria for the role of scientific research fermentation process control provides a reference." @default.
- W2384687909 created "2016-06-24" @default.
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- W2384687909 date "2008-01-01" @default.
- W2384687909 modified "2023-09-27" @default.
- W2384687909 title "Modified role of lactobacillus fermentation in corn" @default.
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