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Co-modification of corn flour by Lactobacillus HR and transglutaminase reduces glycemic index and enhances functional

Xingda Xu1,2, Yifan Guo3, Hongdi Sun1,2

  • 1College of Food and Biological Engineering, Qiqihar University, Qiqihar, China.

Frontiers in Nutrition
|February 20, 2026
PubMed
Abstract

Keywords:
bacteria-enzyme co-midificationcereal processingcorn flourlow glycemic indexoptimization

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