Stabilization of α-Amylase, the Key Enzyme in Carbohydrates Properties Alterations, at Low pH

Title
Stabilization of α-Amylase, the Key Enzyme in Carbohydrates Properties Alterations, at Low pH
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 6, Pages 1182-1196
Publisher
Informa UK Limited
Online
2010-11-12
DOI
10.1080/10942911003592795

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