Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds
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DOI: 10.1007/s13205-018-1197-z
Abstract: Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf… read more here.
Keywords: foenum graecum; trigonella foenum; fenugreek trigonella; amylase ... See more keywords