Cargando...
Properties and applications of starch modifying enzymes for use in the baking industry
Enzyme technology has many potential applications in the baking industry because carbohydrate-active enzymes specifically react with carbohydrate components, such as starch, in complex food systems. Amylolytic enzymes are added to starch-based foods, such as baking products, to retain moisture more...
Guardado en:
| Publicado en: | Food Sci Biotechnol |
|---|---|
| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2017
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049653/ https://ncbi.nlm.nih.gov/pubmed/30263753 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0261-5 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|