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...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2008.
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| الموضوعات: |