The action of germinated barley alpha-amylases on linear maltodextrins
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference65 articles.
1. Characterization of the α-Amylases Synthesized by Aleurone Layers of Himalaya Barley in Response to Gibberellic Acid
2. The calcium requirement for stability and enzymatic activity of two isoforms of barley aleurone α-amylase
3. An Endogenous α-Amylase Inhibitor in Barley Kernels
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2. Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing;Journal of the American Society of Brewing Chemists;2018-02-02
3. Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase;Journal of the American Society of Brewing Chemists;2016-04
4. Surface binding sites in amylase have distinct roles in recognition of starch structure motifs and degradation;International Journal of Biological Macromolecules;2015-04
5. Comparisons of Barley Malt Amylolytic Enzyme Thermostabilities to Wort Osmolyte Concentrations, Malt Extract, ASBC Measures of Malt Quality, and Initial Enzyme Activities;Journal of the American Society of Brewing Chemists;2014-09
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