The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

Tongze Zhang, Siqi Hong, Jia Rong Zhang, Pin He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui*, Harold Corke

*Corresponding author for this work

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