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Journal: Foods, 2025
Volume: 14
Number: 2904
2904
Article: Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch
Authors: by Ziyi You, Jinpeng Wang, Wendi Teng, Ying Wang, Yuemei Zhang and Jinxuan Cao
Link: https://www.mdpi.com/2304-8158/14/16/2904

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