Late-Maturity Alpha-Amylase in Wheat (<i>Triticum aestivum</i>) and Its Impact on Fresh White Sauce Qualities
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity <i>α</i>-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial stand...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2021-01-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/10/2/201 |
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