https://www.selleckchem.com/sc....reening/natural-prod
In addition, the decreased setback of starch and protein cross-linking degree were responsible for the decreased firmness and chewiness of CDN with α-amylase ranging from 25 to 50 mg/100 g flour. Overall, α-amylase could be used as a functional additive to improve the quality of CDN when the amount was at 12.5 mg/100 g flour. Ki67 is a well-established immunohistochemical marker associated with cell proliferation that has prognostic and predictive value in breast cancer. Quantitative evaluation of Ki67 is traditionally
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