Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

Article

Abstract: The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic enc

Palabras claves:

Enzymatic modification, hydrolysis degree, starch modification

Autores:

Cristina M. Rosell, David Hugo, Fabiola Cornejo., Pedro Maldonado-Alvarado, Sócrates Palacios-Ponce

Fuentes:

google

scopus