𝔖 Bobbio Scriptorium
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Studies on the mechanism of protein synthesis: bacterial α-amylase containing ethionine

✍ Scribed by Akira Yoshida


Book ID
115787640
Publisher
Elsevier Science
Year
1958
Weight
162 KB
Volume
29
Category
Article
ISSN
0006-3002

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Effect of cereal, fungal and bacterial α
✍ Harinder, K. ;Maninder, K. ;Bains, G. S. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 561 KB

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