On the Significance of the Degradation of Starch by Macerans Amylase1
- 1 February 1943
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of the American Chemical Society
- Vol. 65 (2) , 188-193
- https://doi.org/10.1021/ja01242a014
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Fermentability of Cornstarch ProductsIndustrial & Engineering Chemistry, 1941
- The Conversion of Starch to Crystalline Dextrins by the Action of a New Type of Amylase Separated from Cultures of Aerobacillus maceransJournal of the American Chemical Society, 1939
- Polysaccharides and LigninAnnual Review of Biochemistry, 1939