1. Carrín, M. E., Ceci, L., and Jorge, L. (2004) Characterization of starch in apple juice and its degradation by amylases. Food Chem., 87, 173-178.
2. Masuda, S., Kikuchi, K., Matsumoto, Y., Sugimoto, T., Shoji, H., and Tanabe, M. (2009) Analysis of enzyme production by submerged culture of Aspergillus oryzae using whole barley. Biosci. Biotechnol. Biochem., 73, 2190-2195.
3. Shoji, H., Sugimoto, T., Hosoi, K., Shibata, K., Tanabe, M., and Kawatsura, K. (2007) Simultaneous production of glucoamylase and acid-stable alpha-amylase using novel submerged culture of Aspergillus kawachii NBRC4308. J. Biosci. Bioeng., 103, 203-205.
4. Singh, N., Inouchi, N., and Nishinari, K. (2005) Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivars. J. Agric. Food Chem., 53, 10193-10199.
5. Yoshizaki, Y., Susuki, T., Takamine, K., Tamaki, H., Ito, K., and Sameshima, Y. (2010) Characterization of glucoamylase and alpha-amylase from Monascus anka: enhanced production of alpha-amylase in red koji. J. Biosci. Bioeng., 110, 670-674.