Supporting data for "LACTIC ACID FERMENTATION OF PROSO MILLET (PANICUM MILIACEUM L.) STARCH"

This files including the SEM figures and the raw data collected in the determination of starch physicochemical properties. The raw data for the rheological properties was also included.During different periods of fermentation from one day to five days. Significant different can be found on the surface of the starch granules in SEM picture. Also different period of fermentation showed remarkable effects on the starch physicochemical properties. The Mastersizer curves of granule size distribution is also listed. The raw data of shear rate and shear stress was listed and curves were draweas shown in the dataset.

本文件包含淀粉物理化学性质测定过程中所采集的扫描电子显微镜（SEM）图像和原始数据。此外，还包含了流变学性质的原始数据。在发酵的不同阶段，从一天至五天不等，可以观察到淀粉颗粒表面在SEM图像中存在显著差异。不同的发酵阶段对淀粉的物理化学性质产生了显著影响。此外，还列出了颗粒尺寸分布的Mastersizer曲线。同时，剪切速率和剪切应力的原始数据亦被列出，并在数据集中绘制了相应的曲线。