Heat Denaturation of Durum Wheat Semolina ?-Amylase Effects of Chemical Factors and Pasta Processing Conditions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb04581.x/fullpdf
Reference55 articles.
1. J. Abecassis, 1991 . Qualite du ble dur, de la semoule et des pates alimen-taires . Ind. des cereales. Juillet-Aout: 7 -11 .
2. The genetics of β-amylase isozymes in wheat
3. Increased thermal stability of proteins in the presence of sugars and polyols
4. Studies on Starch-Degrading Enzymes Part XI. The Stability of Crystalline Sweet Potato Beta-Amylase in Aqueous Solution
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