EVALUATION OF THE PROPERTIES MODIFICATION FOR VIA ENZYMATIC OF THE STARCH OF YAM (D. <I>trífida</I>) USING -AMILASA (TERMAMYL® 120 L, TYPE L)
The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these glucanos within the grain, the native or natural st...
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| Main Authors: | , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2009
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| Subjects: | |
| Online Access: | https://doaj.org/article/b2273f0e3b714cdbaf80008d85ffac1f |
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