Effect of surfactants on the α-amylase activity of wheat flour
- 1 March 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (3) , 131-135
- https://doi.org/10.1002/jsfa.2740220308
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Inactivation of α-Amylase in wheat and flour with acidJournal of the Science of Food and Agriculture, 1970
- The maltose figure of flour as affected by additions of malt and fungal amylaseJournal of the Science of Food and Agriculture, 1967
- The paste viscosities of wheat starch and flour-water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α-Amylase Activities of Australian and English FloursJournal of the Science of Food and Agriculture, 1966
- MODIFIED PROCEDURE FOR THE DETERMINATION OF DIASTATIC ACTIVITY AND α-AMYLASE ACTIVITYJournal of the Institute of Brewing, 1963
- Inactivation of α-amylases by synthetic detergentsBiochimica et Biophysica Acta (BBA) - Specialized Section on Enzymological Subjects, 1963
- Modification of enzymic activity I. Effect of organic additives on α-amylase activityBiochimica et Biophysica Acta, 1962