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

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3462-3472

  Gebremariam, Mekonnen M ^a,b   Zarnkow, Martin ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Weihenstephaner Steig 20   (Germany)

Author keywords

amylase; amylase; Kilning; Limit dextrinase; Teff

Indexed keywords

ALTERNATIVE RAW MATERIAL; AMYLOLYTIC ENZYMES; DRYING TEMPERATURE; ISOTHERMAL CONDITIONS; KILNING; LIMIT DEXTRINASE; NUTRITIONAL PROFILES; TEFF;

AMYLASES; CURING; DRYING; ISOTHERMS; KILNS;

C (PROGRAMMING LANGUAGE);

ERAGROSTIS; ERAGROSTIS TEF;

EID: 84886099864     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1025-0     Document Type: Article

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