Studies on the Application of Maltogenic Amylase in the Production of Maltose Containing Syrup
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference10 articles.
1. and : “Enzymes and Processing”, Applied Science Publishers Ltd., London 1981.
2. New Process for Production of Ultra High Maltose Syrup from Special Genetically Derived Barley
3. et el.: US-Pat. 4,294, 623 (1981).
4. and : “Developments in Sweeteners”, Applied Science Publishers Ltd., London 1979.
5. Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain ofBacillus Modified by Recombinant-DNA Techniques
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1. Production of maltose syrup by bioconversion of cassava starch in an ultrafiltration reactor;Industrial Crops and Products;1998-01
2. Enzymatic Hydrolysis of Cassava Starch into Maltose Syrup in a Continuous Membrane Reactor;Journal of Chemical Technology & Biotechnology;1997-07
3. Production and application of an isoamylase from Flavobacterium odoratum;Enzyme and Microbial Technology;1996-11
4. An optimized protocol for the production of high purity maltose;World Journal of Microbiology & Biotechnology;1992-07
5. Production and Application of a Maltogenic Amylase by a Strain ofThermomonospora viridis TF-35;Starch - Stärke;1992
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