Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus
Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2025-06-01
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| Series: | Grain & Oil Science and Technology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259825000111 |
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