Učitavanje...
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...
Spremljeno u:
| Izdano u: | Food Sci Biotechnol |
|---|---|
| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer Singapore
2017
|
| Teme: | |
| Online pristup: | 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 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|