A GEL FILTRATION STUDY ON THE ACTION OF BARLEY α-AMYLASE ISOENZYMES ON GRANULAR STARCH
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1986.tb04375.x/fullpdf
Reference27 articles.
1. EFFECT OF pH, TEMPERATURE, AND CALCIUM IONS ON BARLEY MALT α-AMYLASE ISOENZYMES
2. INITIAL STAGES IN α-AMYLOLYSIS OF BARLEY STARCH
3. STARCH HYDROLYSIS IN MALTING AND MASHING
4. A Gel Chromatographic Study of Molecular Weight Distribution in Native Wheat Starch and Its Oxidation Products
5. IMMUNOCHEMICAL. STUDY ON BARLEY α-AMYLASES*
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1. Literaturverzeichnis;Die Bierbrauerei;2012-03-09
2. Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis;Carbohydrate Polymers;2007-06
3. Effect of Partial Gelatinization and Lipid Addition on α-Amylolysis of Barley Starch Granules;Cereal Chemistry Journal;2000-09
4. α-Amylolysis of Large Barley Starch Granules;Cereal Chemistry Journal;1999-11
5. HEAT-INDUCED STRUCTURAL CHANGES OF SMALL AND LARGE BARLEY STARCH GRANULES;Journal of the Institute of Brewing;1998-11-12
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