Freeze-thaw stability of enzyme-treated cuchinta
ABSTRACT The study aimed to establish the stability of amylase-treated cuchinta exposed to 5 sequential freeze-thaw cycles. The most acceptable cuchinta was developed and subjected to various enzyme-treatments consisting of maltogenic alpha-amylase (0.005% and 0.012%) and pentosanase (0.003% and 0.0...
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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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2008.
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