Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
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DOI: 10.1016/j.foodhyd.2021.106932
Abstract: Abstract This study aimed to modify granular lentil (LS), faba bean (FBS) and pea (PS) starches with maltogenic α-amylase (MGA) from Bacillus stearothermophilus, and the MGA-modified starches were then characterized and compared with that produced… read more here.
Keywords: pulse starches; maltogenic amylase; treatment; utilization maltogenic ... See more keywords