Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs
Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (...
| Những tác giả chính: | , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2023-06-01
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| Loạt: | Journal of Applied Food Technology |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/18727 |