Late-Maturity Alpha-Amylase in Wheat (Triticum aestivum) and Its Impact on Fresh White Sauce Qualities
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DOI: 10.3390/foods10020201
Abstract: When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a… read more here.
Keywords: wheat; fresh white; white sauce; late maturity ... See more keywords