Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt

Published 2012 View Full Article

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Title
Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt
Authors
Keywords
α-amylase, β-amylase, Kilning, Limit dextrinase, Teff
Journal
Food and Bioprocess Technology
Volume 6, Issue 12, Pages 3462-3472
Publisher
Springer Nature
Online
2012-12-12
DOI
10.1007/s11947-012-1025-0
References
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