A Comparison of the Susceptibility of Two Commercial Grades of Wheat Starch to Enzymic Hydrolysis and their Resultant Oligosaccharide Product Spectra
- 1 January 1985
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 37 (12) , 421-427
- https://doi.org/10.1002/star.19850371207
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Influence of Pullulanase and α-Amylase upon the Oligosaccharide Product Spectra of Wheat Starch HydrolysatesStarch ‐ Stärke, 1985
- Oligosaccharide Component Composition and Storage Properties of Commercial Low DE Maltodextrins and Their Further Modification by Enzymatic TreatmentStarch ‐ Stärke, 1985
- Development of gel filtration and specific analyses of urinary carbohydrate and protein materialClinica Chimica Acta; International Journal of Clinical Chemistry, 1979
- Studies on the Biosynthesis of Starch Granules. Part 8. A Comparison of the Properties of the Small and the Large Granules in Mature Cereal StarchesStarch ‐ Stärke, 1974
- A Reassessment of the Chemical Structure of Barley and Wheat Starch GranulesStarch ‐ Stärke, 1972
- Action pattern and specificity of an amylase from Bacillus subtilisArchives of Biochemistry and Biophysics, 1963