Maltooligosaccharide forming amylases and their applications in food and pharma industry
Author:
Funder
Department of Science and Technology, Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05262-7.pdf
Reference50 articles.
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3. Ali MB, Mhiri S, Mezghani M, Bejar S (2001). Purification and sequence analysis of the atypical maltohexaose-forming α-amylase of the B. stearothermophilus US100. Enzyme Microb Technol 28(6): 537–542. https://doi.org/10.1016/S0141-0229(01)00294-0
4. Andersson U, Bränning C, Ahrné S, Molin G, Alenfall J, Önning G, Nyman M, Holm CJ (2010) Probiotics lower plasma glucose in the high-fat fed C57BL/6J mouse. Benef Microbes 1(2):189–196. https://doi.org/10.3920/BM2009.0036
5. Aquino AC, Jorge JA, Terenzi HF, Polizeli ML (2003) Studies on a thermostable α-amylase from the thermophilic fungus Scytalidium thermophilum. Appl Microbiol Biotechnol 61(4):323–328. https://doi.org/10.1007/s00253-003-1290-y
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