Production of Bacterial Thermostable α-Amylase by Solid-State Fermentation: A Potential Tool for Achieving Economy in Enzyme Production and Starch Hydrolysis
- 1 January 1990
- book chapter
- Published by Elsevier in Advances in applied microbiology
- Vol. 35, 1-56
- https://doi.org/10.1016/s0065-2164(08)70242-9
Abstract
No abstract availableThis publication has 87 references indexed in Scilit:
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