REYES AVILES, ISABEL; HERNANDEZ JAIMES, MA. DEL CARMEN; RODRIGUEZ HUEZO, MARIA EVA
(Revista Mexicana de Ingeniería Química, 2018-10-24)
Lactic acid fermentation (LAF) has been used since antiquity to conserve food including starchy food. The bioaccessibility of starch depends on the food microstructures. Therefore, the understanding of the physicochemical ...