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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Detalles Bibliográficos
Publicado en:3 Biotech
Autores principales: Khemakhem, Bassem, Smaoui, Slim, El Abed, Hanen, Fendri, Imen, Hammami, Hajer, Ayadi, Mohamed Ali
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer Berlin Heidelberg 2018
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Original Article
Acceso en línea: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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