Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature
Cassava starch variety Corpoica – TAI, was modified with a commercial α-amylase, in order to evaluate the effects of temperature, reaction time and enzyme/substrate (E/S) ratio on the degree of hydrolysis, and production of enzymatic modified starches. The modified starches presented dextrose equiva...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2018-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/66620 |