Effect of enzymatic (thermostable α-amylase) treatment on...

Food Chemistry 2016 / 04 Vol. 197

Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour

Xu, Enbo, Wu, Zhengzong, Pan, Xiaowei, Long, Jie, Wang, Fang, Xu, Xueming, Jin, Zhengyu, Jiao, Aiquan
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Volume:
197
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.10.109
Date:
April, 2016
File:
PDF, 2.03 MB
english, 2016
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