Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. licheniformis
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference49 articles.
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5. Microscopical study of the destructuring of waxy maize and smooth pea starches by shear and heat at low hydration;Barron;Journal of Cereal Science,2001
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