Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten‐free bread
Author:
Affiliation:
1. Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
2. Department of BiochemistryTarbiat Modares University Tehran Iran
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12516
Reference37 articles.
1. AACC(2000).American Association of Cereal Chemists Approved methods of the AACC 10th ed. methods of 10‐05 10‐91 44‐15 and 74‐09. St. Paul MN USA.
2. Microencapsulation of Purified Amylase Enzyme from Pitaya (Hylocereus polyrhizus) Peel in Arabic Gum-Chitosan using Freeze Drying
3. Optimisation of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel
4. Gluten-free breads
5. [17] Amylases, α and β
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