Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes
Thi Kim Le Loan, Nguyễn Minh Thủy, Quang Le Tri, Sunghoon Park
Topics & Concepts
AmylopectinRamieAmyloseDegree of polymerizationFood scienceAmylaseChemistryStarchRetrogradation (starch)GlutenHorticultureEnzymePolymerizationBiologyBiochemistryFiberPolymerOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization