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Author

Wan Wang

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Open access Aug 2026

Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour

Due to its high amylopectin content and absence of gluten proteins, highland barley flour exhibits poor dough-forming capacity and processability. This study investigated combined modification strategies, Lactobacillus plantarum fermentation and pullulanase treatment, to improve the flour’s physicochemical and processi...

Xi-Zong Gu, Tianying Sun, Wan Wang et al. · 0 citations

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