Optimization of drying process of Zea Mays malt to use as alternative source of amylolytics enzymes
Braz. arch. biol. technol
; 48(spe): 185-190, June 2005.
Article
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| LILACS
| ID: lil-415473
Biblioteca responsable:
BR1.1
RESUMO
This work aimed to study the drying process optimization of maize (Zea Mays) malt for obtaining maize malt, without affecting enzymatic activity of alpha e beta-amylases from maize malt. Results showed that dryer operation must occur in zone at 54°C and 5.18-6 h process time. The maize malt obtained had good enzymatic properties.
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Revista:
Braz. arch. biol. technol
Asunto de la revista:
BIOLOGIA
Año:
2005
Tipo del documento:
Article
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