DETERMINATION OF ACTIVITY AND THERMOSTABILITY OF THE ENZYME FOR RICE COOKING
碩士 === 大同大學 === 生物工程學系(所) === 102 === The characteristics of the currently available enzymes for rice-cooking are investigated. These properties included heat-resistance, abilities to cut amylose and to produce mono-, di-, tri-, and tetrasaccharides. The function of rice-cooking was also evaluated....
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/85pj6h |