An Analysis of Soluble and Insoluble Fiber Content of Various Modified Corn Flours Using Fermentation Followed by Pregelatinization – Systematic Literature

This study was conducted to determine the effect of engineering on the fermentation process combined with pregelatinization in the production of modified high-fiber corn flour. Modified corn flour was produced from BISI-18 corn that had been previously ground and treated with spontaneous and control...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2022-10, Vol.1097 (1), p.12004
Hauptverfasser:	Sukainah, Andi, Ratna, R, Putra, Reski Praja, Fadilah, Ratnawaty
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus Aspergillus sp Corn Cornflour Dietary fiber Fermentation Flour Insoluble Dietary Fiber Lactobacillus Lactobacillus fabifermentans Modified Corn Flours Room temperature Soluble Dietary Fiber Variance analysis Vegetables
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