EFFECT OF pH, TEMPERATURE, AND CALCIUM IONS ON BARLEY MALT α-AMYLASE ISOENZYMES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1984.tb04278.x/fullpdf
Reference27 articles.
1. Bathgate , G. N. Clapperton , J. F. Palmer , G. H. 1973 183
2. THEIN VIVOANDIN VITRODEGRADATION OF BARLEY AND MALT STARCH GRANULES
3. INITIAL STAGES IN α-AMYLOLYSIS OF BARLEY STARCH
4. STARCH HYDROLYSIS IN MALTING AND MASHING
5. Amylases in Developing Barley Seeds
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