Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Liquefaction of Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference14 articles.
1. Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups
2. A Novel Debranching Enzyme for Application in the Glucose Syrup Industry
3. Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain ofBacillus Modified by Recombinant-DNA Techniques
4. Optimierung der Gewinnung von Maltosesirupen durch verschiedene Enzymkombinationen
5. Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase Participation
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4. Enzymatic conversions of starch;Advances in Carbohydrate Chemistry and Biochemistry;2012
5. Starch Hydrolysates;Food Polysaccharides and Their Applications;2006-05-26
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