Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake
Can Fan, Xiaoxiao Li, Yanli Wang, Jingjing Dong, Zhengyu Jin, Yuxiang Bai
Topics & Concepts
Retrogradation (starch)StarchFood scienceAmylopectinChewinessChemistryFermentationMaltoseResistant starchAmylaseHydrolysisThiolysisDegree of polymerizationDextrinMaize starchPolymerizationBiochemistryOrganic chemistryProanthocyanidinAmylosePolyphenolPolymerSucroseAntioxidantEnzymeFood composition and propertiesEnzyme Production and CharacterizationPhytase and its Applications