A comparative analysis of modified corn starch (fermented Bacillus licheniformis amylase within one to four hours) with the native of resistance to mineral acids, high temperatures and viscosities was carried out. One-hour-fermented of amylase Bacillus licheniformis corn starch has a lower viscosity compared to the native starch, while a decrease in resistance to physical and chemical factors.
ферментированный кукурузный крахмал, физико-химическая резистентность, fermented corn starch, physical and chemical resistance
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