Effect of an α-amylase inhibitor from barley kernels on the formation of products during the hydrolysis of amylose and starch granules by α-amylase II from malted barley

✍ Scribed by MacGregor, A.W.; Weselake, R.J.; Hill, R.D.; Morgan, J.E.

• Book ID: 122416563
• Publisher: Elsevier Science
• Year: 1986
• Tongue: English
• Weight: 468 KB
• Volume: 4
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/S0733-5210(86)80015-7