Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Figure 2

FTIR spectrum analysis of polysaccharides of four samples at 0 h (a), 12 h (b), and 24 h (c). CP, chickpea fermentation milk; CPB, chickpea fermentation milk with enzyme hydrolysis; CPY, chickpea yam fermentation milk; CPBY, chickpea yam fermentation milk with enzyme hydrolysis.

(a)

(b)

(c)