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Found 1 from your keywords: subject="Regular Rice"
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Comparison Of Hydrolyzed Rice And Regular Rice On The Physicochemical And Sen…
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Catherine Angelica

Enzymatic hydrolysis can overcome the problem about the quality of the instant porridge. The process was divided into 3 steps, gelatinization, liquefaction, and saccharification. The glycosidic chain will be broken down by the amylase and turn the starch into a maltose and glucose that gives natural sweetness and better mouthfeel. Hydrolysis really depends on the temperature as the enzyme might…

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EP FT-010