TY  - JOUR 
AU  - Martínez Martínez, Mario
AU  - Pico Carbajo, Joana
AU  - Gómez Pallarés, Manuel
PY  - 2015
UR  - http://uvadoc.uva.es/handle/10324/5727
AB  - Enzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order, pasting, gel...
LA  - eng
PB  - Elsevier
KW  - Harina de trigo
KW  - Hidrólisis
KW  - Amilasas
KW  - Amiloglucosidasa
KW  - Oligosacáridos
TI  - Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis
DO  - 10.1016/j.foodchem.2014.07.031
ER  -