HPLC study of starch hydrolysis products obtained with α-amylase from bacillus amyloliquefaciens and bacillus licheniformis
- 1 August 1991
- journal article
- research article
- Published by Springer Nature in Applied Biochemistry and Biotechnology
- Vol. 30 (2) , 193-202
- https://doi.org/10.1007/bf02921686
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Charakterisierung der Stärkehydrolysate nach Einwirkung einer thermostabilen α‐AmylaseActa Biotechnologica, 1989
- Why is one Bacillus alpha-amylase more resistant against irreversible thermoinactivation than another?Journal of Biological Chemistry, 1988
- Complete Nucleotide Sequence of a Gene Coding for Heat- and pH-Stable α-Amylase of Bacillus licheniformis: Comparison of the Amino Acid Sequences of Three Bacterial Liquefying α-Amylases Deduced from the DNA Sequences1The Journal of Biochemistry, 1985
- Purification and Characterization of a Thermostable alpha‐Amylase from Bacillus licheniformisStarch ‐ Stärke, 1979
- [17] Amylases, α and βPublished by Elsevier ,1955
- NOTES ON SUGAR DETERMINATIONJournal of Biological Chemistry, 1952