Effects of heat‐moisture and alkali treatment on the...

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Journal of Food Processing and Preservation 2020 / 02

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

Zhy Ying, Boo, Kamilah, Hanisah, Karim, Alias A., Utra, Uthumporn
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14419
Date:
February, 2020
File:
PDF, 906 KB
2020
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