DEVELOPMENT OF AMYLOLYTIC ACTIVITIES IN SORGHUM AND BARLEY MALT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1990.tb01043.x/fullpdf
Reference12 articles.
1. THE RELATIVE CONTRIBUTIONS TO WORT NITROGEN OF NITROGENOUS SUBSTANCES SOLUBILIZED DURING MALTING AND MASHING
2. MODIFIED PROCEDURE FOR THE DETERMINATION OF DIASTATIC ACTIVITY AND α-AMYLASE ACTIVITY
3. A SIMPLE DIAMYLASE PROCEDURE FOR THE ESTIMATION OF α-AMYLASE AND DIASTATIC ACTIVITY
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