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. 2019 Jun 5;99(11):5239–5248. doi: 10.1002/jsfa.9793

Figure 4.

JSFA-9793-FIG-0004-b

Fermentation of amaranth (grains and flour) – spontaneous fermentation and with starter culture Lp299v®. (A) Effect on phytate content. (B) Effect on pH and lactic acid content. AGS, Amaranth grains spontaneous; AGL, Amaranth grains with starter; AFS, Amaranth flour spontaneous; AFL, Amaranth flour with starter.