Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis
Raphael Lucas Jacinto Almeida, Nathália Saraiva Rios, Everaldo Silvino dos Santos
Topics & Concepts
StarchAmyloseAmylaseChemistryAmylopectinFood scienceHydrolysisAutoclaveNuclear chemistryBiochemistryOrganic chemistryEnzymeFood composition and propertiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology