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Thermal stability and browning development of systems containing fungal α-amylase in lactose, raffinose, sucrose, trehalose and polyvinylpyrrolidone (PVP) matrices after heat treatment at 70 °C in a constant relative humidity (RH) environment and in connection with phase transitions were studied.Matrices showed considerable variability in their ability to stabilize α-amylase and in browning development...
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