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Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread

Grain amaranth–wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Six formulations were used in the ratios of 5:95, 10:90, 15:85, 20:80 and 25:75 grain amaranth to wheat flour co...

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Dettagli Bibliografici
Pubblicato in:Food Nutr Res
Autori principali: Kamoto, Ruth J., Kasapila, William, Ng’ong’ola-Manani, Tinna A.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Open Academia 2018
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6173280/
https://ncbi.nlm.nih.gov/pubmed/30302086
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.29219/fnr.v62.1341
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