Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion-Reference-Cited by-同舟云学术

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Hydrolysis of amylopectin by amylolytic enzymes: level of inner chain attack as an important analytical differentiation criterion

Published:2010-02 Issue:3 Volume:345 Page:397-401
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Goesaert Hans,Bijttebier Annabel,Delcour Jan A.

Funder

Research Fund K.U.Leuven, Belgium

Fund for Scientific Research, Brussels, Belgium

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference32 articles.

1. Microbial α-amylases: a biotechnological perspective

2. Recent Advances in Carbohydrate Bioengineering;Coutinho,1999

3. Wheat flour constituents: how they impact bread quality, and how to impact their functionality

4. Antifirming Effects of Starch Degrading Enzymes in Bread Crumb

5. Enzymatic Characterisation of Novamyl®, a Thermostable α-Amylase

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4. Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents;Journal of Food Science and Technology;2023-10-13

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