Hisham ALQAH
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View article: Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches
Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches Open
The objective of this study was to determine the impact of annealing and enzyme extract on the gel properties of chickpea (C.P), corn (C.S), Turkish bean (T.B), sweet potato (S.P.S), and wheat starches (W.S). Starches were annealed at diff…