Effect of fermentation time on molecular structure and physicochemical properties of corn ballast starch

HIGHLIGHTS

• who: LongKui Cao from the College of Food Science, Heilongjiang Bayi, Daqing, China, Coarse Cereals Engineering have published the paper: Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch, in the Journal: (JOURNAL)
• what: Identifying appropriate methods to improve the processing quality of corn flour to expand its applications has become the focus of current research. In this experiment, the authors used the traditional natural fermentation process to determine the effect of different fermentation times on the molecular structure and physicochemical properties of corn starch by scanning electron microscopy (SEM . . .
  

   

  

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