Effect of natural fermentation of sorghum on resistant starch molecular structure and fermentation property

HIGHLIGHTS

• who: YunFei Ge and collaborators from the College of Food Science, Heilongjiang Bayi Agricultural University, Xinfeng Lu, Daqing, China have published the research: Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property, in the Journal: Journal of Chemistry of 16/03/2020
• what: This study explored the effect of fermentation pretreatment on the yield digestibility molecular structure and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method.
• how: This . . .
  

   

  

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