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This document describes a study that investigated the effect of biodegradation by lactic acid bacteria on the physical properties of cassava starch. Several lactic acid bacteria strains with different starch degradation abilities were used to ferment cassava starch. The fermented starches were analyzed and compared to lactic acidified and native cassava starch in terms of their thermal properties, starch granule structure, swelling power, solubility, amylose content and baking expansion characteristics.

Author

rizki30ki

Language

EN