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Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake
The rice flours were hydrolyzed using α-amylase (A), α-amylase and xylanase (AX), and α-amylase, xylanase and β-amylase (AXB). The effects of different enzymatic rice flour hydrolysates (ERH) on the quality of the fermented rice cake (FRC) were determined at 25 °C for 4 days. ERH had higher porosity...
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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
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7142201/ https://ncbi.nlm.nih.gov/pubmed/32296561 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00693-7 |
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