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Spectral Properties of Trp182, Trp194, and Trp250 on the α Subunit of Bacterial Luciferase

✍ Scribed by Zhi Li; Nelly Valkova; Edward Meighen


Book ID
115584512
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
63 KB
Volume
263
Category
Article
ISSN
0006-291X

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Optimal levels of cereal malt, fungal and bacterial cc-amylase for baking of medium-protein flours were found to be 5-10, 20 and 0.35 SKBjlOO g, respectively. The dough consistency decreased considerably with time, depending on the source and level of cc-amylase. The paste viscosities of the flours