Detection and estimation of fungal amylases in flour-Reference-Cited by-同舟云学术

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Detection and estimation of fungal amylases in flour

Published:1960-01 Issue:1 Volume:11 Page:54-60
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Knight R. A.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference25 articles.

1. The use of enzymes in the baking industry

2. & , ‘Enzymes and their Role in Wheat Technology’, 1946, p. 63 (New York: Interscience Publishers Inc.)

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Partial Purification of a Water-Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread;Cereal Chemistry Journal;1998-07

2. Enzyme Uses in the Milling and Baking Industries;Enzymes in Food Processing;1975

3. Flour and Bread;Quality Control in the Food Industry;1968

4. The maltose figure of flour as affected by additions of malt and fungal amylase;Journal of the Science of Food and Agriculture;1967-06

5. The damage to wheat kernels caused by the wheat blossom midge (Sitodiplosis mosellana);Journal of the Science of Food and Agriculture;1961-05

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