Effect of the Polymerization Degree, Moisture Content, and Temperature on Kinetics of Hydrolysis of Corn Starch by Alpha-Amylase-Reference-Cited by-同舟云学术

Effect of the Polymerization Degree, Moisture Content, and Temperature on Kinetics of Hydrolysis of Corn Starch by Alpha-Amylase

Published:1993 Issue:2 Volume:45 Page:63-65
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Danilenko Anatolii N.,Bogomolov Andrei A.,Yuryev Vladimir P.,Dianova Violetta T.,Bogatyrev Andrei N.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. : “The twin-screw extrusion cooker as a versatile tool for wheat processing”, in: Cereal in European Context. First European Conference on Food Science and Technology. Ed. by I. D. Morton. New York, Chichester, Horwood 1987.

2. : “Extrusion Technology for the Food Industry”. Elsevier Appl. Sci. Publ., London and New York 1987, pp. 215.

3. Enzymatic Conversion of Starch in Twin-Screw HTST-Extruder

4. : Enzymic Hydrolysis of Food Proteins. Elsevier Appl. Sci. Publ., London and New York 1986, pp. 404.

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