Effect of Enzyme Extrusion on Structure and Physicochemical Properties of Wheat Starch
This study aimed to investigate the effects of enzyme extrusion on the structural and physicochemical properties of wheat starch. The mixture of α-amylase (0%, 0.1%, 0.2%, 0.5%, 1% and 2%) and wheat starch were prepared and then extruded. After extrusion, the structural and physiochemical properties...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090360 |