BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS
A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch polysaccharides while preserving the native properties...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-12-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/53 |