HIGHLIGHTS
- who: Lili Zhu et al. from the Chinese Academy of Agricultural Sciences, Beijing, China College of Food, Southwest University, Chongqing, China have published the article: The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application, in the Journal: Foods 2023, 12, 128. of /2023/
- what: The aim of this study is to explore the optimum process condition of SPR fermented by mixed Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, as well as the nutritional-functional composition, structure, antioxidant activity, sensory characteristics, in_vitro saliva-gastrointestinal digestion, and . . .
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