https://www.selleckchem.com/pr....oducts/pyrrolidinedi
As a result, fried starch pretreated by ANN/HMT were more organized and more compact than fried NMS, thus inhibiting oil absorption during frying.This paper explores how the staling of white bread affects the behavior of the whole crumb surface and how that mechanism is interrupted/changed by the addition of maltogenic α-amylases. This is done using near infrared hyperspectral imaging, machine learning methodologies and the knowledge acquired in the previous two manuscripts. Methods like principal com
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