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Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds
Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorptio...
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| Publicado no: | 3 Biotech |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Berlin Heidelberg
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5845481/ https://ncbi.nlm.nih.gov/pubmed/29556428 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13205-018-1197-z |
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