Märkäkuumennus tärkkelyksen entsymaattisen hajoamisen tehostajana I. Tärkkelyspreparaateilla ja jauhetulla viljalla tehdyt kokeet

Märkäkuumennus tärkkelyksen entsymaattisen hajoamisen tehostajana I. Tärkkelyspreparaateilla ja jauhetulla viljalla tehdyt kokeet

Tutkimus käsitteli tärkkelyksen entsymaattiseen hydrolyysiin vaikuttavia tekijöitä. Oleellisinta siinä olivat vehnä-, ohra- ja kaurajauholla suoritetut kypsytyskokeet. Tutkimuksessa todettiin seuraavaa: Jauhojen kypsyysasteen ja tärkkelysjyvästen mekaanisesti tapahtuneen särkymisasteen arvosteluperu...

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Bibliographic Details
Main Authors:	Maija-Liisa Salo, Irmeli Korhonen, Ulla-Riitta Lehtonen
Format:	Article
Language:	English
Published:	Scientific Agricultural Society of Finland 1970-09-01
Series:	Agricultural and Food Science
Online Access:	https://journal.fi/afs/article/view/71766

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