𝔖 Bobbio Scriptorium
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The α-Amylolysis of Starch

✍ Scribed by C. T. Greenwood; A. W. MacGregor; E. Ann Milne


Book ID
104598878
Publisher
John Wiley and Sons
Year
1965
Tongue
English
Weight
794 KB
Volume
17
Category
Article
ISSN
0038-9056

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## Abstract The effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures