Contribution of α- and β-amylases to the production of sugars fermentable in panary fermentation
- 1 June 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (6) , 385-389
- https://doi.org/10.1002/jsfa.2740150607
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The action pattern of sorghum α-amylaseArchives of Biochemistry and Biophysics, 1962
- Recent Advances in the Biochemistry of Glycogen and StarchNature, 1961
- Studies on Taka-Asmylase AThe Journal of Biochemistry, 1959
- Zur fermentativen Wirkung von Pilzamylase gegenüber StärkeMolecular Nutrition & Food Research, 1958
- Further Studies of the Action of Pancreatic Amylase: A Differentiation of the Products of the Hydrolysis of Potato Starch and of a Linear Fraction from Corn StarchJournal of the American Chemical Society, 1949