Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation.

Table 2 shows that the DO of millet starch in different fermentation periods undergoes a large change, while the DD value shows a decreasing trend, indicating that the short-range ordered structure of fermented millet starch has undergone a complex change, which could be attributed to the change in the morphological structure, as observed with SEM and CLSM.

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