Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase
Author:
Affiliation:
1. a Chemical Engineering and Food Technology , Middle East Technical University , Ankara, Turkey
Publisher
Informa UK Limited
Subject
General Chemical Engineering,General Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00986440302118
Reference25 articles.
1. The Influence of Pullulanase and α-Amylase upon the Oligosaccharide Product Spectra of Wheat Starch Hydrolysates
2. A Comparison of the Susceptibility of Two Commercial Grades of Wheat Starch to Enzymic Hydrolysis and their Resultant Oligosaccharide Product Spectra
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