Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications
Two multienzyme bacterial preparations of α-amylase of Bacillus licheniformis and Amylosubtilin® were used in order to modify potato starch at various enzyme concentrations. Eight types of starch were obtained, and their morphological, functional, and physical and chemical characteristics were studi...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/1627540 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!