The Formation of Trisaccharides during Degradation of Potato Starch by Pancreatic Amylase.
- 1 January 1947
- journal article
- research article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 1 (2) , 233-235
- https://doi.org/10.3891/acta.chem.scand.01-0233
Abstract
The degradation products of starch, hydrolyzed to about 64% by pancreatic amylase, contained 1/% disaccharides, [image] trisaccharides and [image] dextrins.This publication has 1 reference indexed in Scilit:
- On the determination of Reducing Sugars.Acta Chemica Scandinavica, 1947