Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches

Publication date: Available online 3 June 2021Source: Food HydrocolloidsAuthor(s): Jiayi Li, Liying Li, Jianfeng Zhu, Yongfeng Ai

Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research