Non-maltogenic exoamylases and their use in retarding retrogradation of starch
   
   

The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase from Bacillus Clausii.

 
Web www.patentalert.com

< Sensate composition imparting initial sensation upon contact

< Preparation of baked product from dough

> Method for applying sauce and method for manufacturing rice cracker

> Clear tomato concentrate as a taste enhancer
~ 00179