Studies on Starch‐Degrading Enzymes. Part VII. Properties and Action‐Pattern of the α‐Amylases from Barley, Oats, Rye and Wheat
- 1 January 1968
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 20 (4) , 101-107
- https://doi.org/10.1002/star.19680200402
Abstract
No abstract availableKeywords
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