Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

Author:

Hemalatha M.S.,Prasada Rao U.J.S.,Leelavathi K.,Salimath P.V.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Conditions under which bacterial amylases survive ultrahigh temperature sterlization;Anderson;Journal of Food Science,1983

4. Physico-chemical characteristics of native and pancreatic alpha-amylase digested cereal and finger millet starches;Anitha;Journal of Food Science & Technology,2008

5. Bernfield, P. (1955). Amylases α and β. In S. P. Colowick & N.O. Kalpan (Eds.) Methods in enzymology: Vol. 1. pp. 149–158.

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