Results 101 to 110 of about 891 (126)
, 1981 Nine purified legume starches (from smooth and wrinkled peas; adzuki, garbanzo, mung, red kidney, navy, and faba beans; and green lentil) were fractionated into their amylose and amylopectin components.
Grant, D. R. +2 more
core
, 2017 In a conventional cassava starch is converted into dextrins using liquefaction enzymes at high temperatures(90–120°C) during a liquefaction step. Dextrins are hydrolyzed into sugars using saccharification enzymesduring a simultaneous saccharification and
Jos, Bakti +2 more
core +1 more source
Physicochemical characterization of dextrins prepared with amylases from sorghum malt
Starch/Staerke, 2013 peer reviewedDextrins are partially hydrolyzed starch products which are used in a wide range of applications. Hydrolysis can be performed by acid or enzymatic reaction.
Sabine Danthine +2 more
exaly +2 more sources
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