I am planning to partially hydrolyze starch in grains and see if this affects protein digestibility. Does anyone know a simple technique or a reference on thinning the starch using alpha-amylase enzyme? Your cooperation is sincerely appreciated!
you could ask Keith Tomlins at the University of Greenwich - [email protected]
Thank you Peter. I tried contacting them but that e-mail apparently doesn't work.
My fault, here it is..
[email protected]
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