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Jun 30, 2020 · An analysis of the enzymatic hydrolysis of wheat starch was performed. The gelatinization stage was carried out between 90-95°C for 15min. In the liquefaction stage, a …
Acidity regulators. Acidity regulators increase the acidity of a foodstuff or are used to improve the organoleptic quality of a product by imparting it with an acid flavour. They are often organic …
