Co-modification of corn flour by <i>Lactobacillus HR</i> and transglutaminase reduces glycemic index and enhances functional properties.

Figure 4C shows that when the inoculum size was fixed at 9 × 10 7 CFU/mL, and the enzyme dosage was 3‰, the GI value showed a trend of first decreasing and then increasing with an increase in temperature and time.

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