1. Microbial α-amylase: a biotechnological perspective;Gupta;Process. Biochem.,2003
2. [2] Walker, G.M., 1999. Yeast Physiology and Biotechnology, 2nd edn., pp. 1â10. John Wiley and Sons, New York.
3. Comparative study of starch degradation and amylase production by ascomycete yeast species;Mot;Syst. Appl. Microbiol.,1984
4. [4] Skorupa, P.N., Moraes, L.M.P. and Torres, F.A.G. (2002) Characterization of a new variant of the yeast Cryptococcus flavus isolated from the biodiversity of the Brazilian Cerrado. Abstracts from the 23rd Meeting on Genetics of Microorganisms, 2002, Pirenópolis, GO, Brazil.
5. Purification and characterization of a new α-amylase of intermediate thermal stability from the yeast Lipomyces kononenkoae;Prieto;Biochem. Cell Biol.,1995