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2.1.2. TermamylR 120L (Alpha amylase)
2.2. CEREAL AND GRAIN FOR NON-DAIRY MILK
4.1. ANALYSING THE MAIN CHEMICAL CONTENT
4.2. ENZYMATIC HYDROLYSIS OPTIMIZATION OF QUINOA STARCH
4.2.2. Response surface analysis of total sugar content
4.2.3. Response surface analysis of score of color
4.2.4. Response surface analysis of score of appearance
4.2.5. Verification of predicted enzymatic hydrolysis parameters
4.3. EFFECT OF STERILIZATION REGIME (TEMPERATURE ANDTIME) ON PRODUCT QUALITY
4.3.1. Effect of sterilization on color of product
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