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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...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2017
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| 主題: | |
| オンライン･アクセス: | 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 |
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