Freeze-thaw stability of enzyme treated tupig
ABSTRACT The study aimed to assess the stability of enzyme-treated tupig upon exposure to 5 subsequent freeze-thaw cycles. An acceptable tupig formulation was established through multi-level sensory evaluation. This was treated with maltogenic alpha-amylase at 0.05% and 0.12%, and pentosanase at 0.0...
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2009.
|
| Ábhair: |