Study on denaturing tapioca starch with combination of enzymes α-amylase and Maltogennic amylase; Cookie production application for people with diabetes
Determine the influence of colors, shapes and candies on choices of children in elementary school (6 - 11 years old)
Thực Tế
Technology transfer topic for Ho Chi Minh City Department of Science and Technology: “Studying denaturation of tapioca starch by combination of α-amylase and Maltogennic amylase enzymes; biscuit production application for diabetics â€