Increasing fungi amyloglucosidase activity by high pressure homogenization
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference22 articles.
1. Production of fungal β-amylase and amyloglucosidase on some Nigerian agricultural residues;Adeniran;Food and Bioprocess Technology,2010
2. Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenization;Campos;Innovative Food Science and Emerging Technologies,2007
3. The determination of glucose in the presence of maltose and isomaltose by a stable, specific enzymatic reagent;Fleming;The Analyst,1963
4. Effects of high pressure homogenization on beer quality attributes;Franchi;Journal of the Institute of Brewing,2011
5. Microbial glucoamylases: characteristics and applications;Kumar;Critical Reviews in Biotechnology,2009
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