ACIDIC BETA-AMYLASE INACTIVATION OF BARLEY AND MILLET MALTS

被引：0

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作者：

ZHEREBTSOV, NA

KOSMACHEVA, LS

BOBYLEVA, LN

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来源：

IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA | 1980年 / 02期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：24 / 26

页数：3

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[1] SOURCES OF BETA-AMYLASE AS SUPPLEMENTS TO BARLEY MALTS IN SACCHARIFICATION AND FERMENTATION
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[2] INACTIVATION OF BARLEY BETA-AMYLASE BY SODIUM DODECYL SULFATE
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[4] POLYMORPHISM OF BARLEY BETA-AMYLASE
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[5] RELEASE AND ACTIVATION OF BARLEY BETA-AMYLASE
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[6] The beta-amylase from ungerminated barley
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[7] INHERITANCE OF FREE BETA-AMYLASE IN BARLEY
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[9] ISOELECTRIC PROPERTIES OF BARLEY BETA-AMYLASE
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[10] Diastatic power and α-amylase activity in millet, sorghum, and barley grains and malts
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