Invertase stability in alginate beads

Author:

Santagapita Patricio Román,Mazzobre María Florencia,Buera María del Pilar

Funder

CONICET

UBA

ANPCYT

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Preservation of biological materials under dessication;Aguilera;Critical Reviews in Food Science and Nutrition,1997

2. Alternative approach to the preparation of chitosan beads;Aral;International Journal of Pharmaceutics,1998

3. The controlled release of leukaemia inhibitory factor (LIF) from gels;Austin;Proceeding of the International Symposium on Controlled Release of Bioactive Materials,1996

4. Amylases, α and β;Bernfeld;Methods in Enzymology,1955

5. Molecular basis of Ca2+-induced gelation in alginates and pectins: The egg-box model revisited;Braccini;Biomacromolecules,2001

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