View of Synthesis of Maltodextrin from Comercial Corn Starch with Variation of Alpha Amylase Concentration, Temperature and Hydrolisis Period for Determining Dextrose Equivalen Value

Return to Issue Details Synthesis of Maltodextrin from Comercial Corn Starch with Variation of Alpha Amylase Concentration, Temperature and Hydrolisis Period for Determining Dextrose Equivalen Value Download Download PDF