A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
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2. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;Journal of Agricultural and Food Chemistry,2002
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5. Effect of pH, temperature, and calcium ions on barley malt α-amylase isoenzymes;Bertoft;Journal of the Institute of Brewing,1984
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