Hydrolysis of Starch
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35843-2_4
Reference85 articles.
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2. Acosta-Pavas, J. C., Alzate-Blandon, L., & Ruiz-Colorado, A. A. (2020). Enzymatic hydrolysis of wheat starch for glucose syrup production. DYNA (Colombia), 87(214), 173–182. https://doi.org/10.15446/DYNA.V87N214.82669
3. Agrawal, M., Pradeep, S., Chandraraj, K., & Gummadi, S. N. (2005). Hydrolysis of starch by amylase from Bacillus sp. KCA102: A statistical approach. Process Biochemistry, 40(7), 2499–2507. https://doi.org/10.1016/j.procbio.2004.10.006
4. Almeida, R. L. J., dos Santos Pereira, T., de Andrade Freire, V., Santiago, Â. M., Oliveira, H. M. L., de Sousa Conrado, L., & de Gusmão, R. P. (2019). Influence of enzymatic hydrolysis on the properties of red rice starch. International Journal of Biological Macromolecules, 141, 1210–1219. https://doi.org/10.1016/j.ijbiomac.2019.09.072
5. Awolu, O. O., & Olofinlae, S. J. (2016). Physico-chemical, functional and pasting properties ofnative and chemically modified water yam (Dioscoreaalata) starch and production of water yamstarch-based yoghurt. Starch, 68(7–8), 719–726.
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