A carregar...
Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread
Staling of bakery products especially gluten‐free products is a challenge on the development of these products. For retarding staling of gluten‐free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated into beeswax (BW) at 1%, 2.5%, and 4% levels. Results sho...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7684602/ https://ncbi.nlm.nih.gov/pubmed/33282240 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1865 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|