Elahe Abedi, Shahrzad Maleki, Kiana Pourmohammadi, Mohammad Reza Kazemi
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Which one is important to achieve maximum degree of hydrolysis, starch pre-treatment or activated α-amylase: kinetics and mathematical modeling for liquefaction
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.