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...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | English |
| Udgivet: |
2008.
|
| Fag: |