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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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| Udgivet i: | Food Nutr Res |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Open Academia
2018
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| Fag: | |
| Online adgang: | 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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