Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn malts
- 1 July 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (7), 408-421
- https://doi.org/10.1002/jsfa.2740110713
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- ENZYMES OF BARLEY AND MALT III. THE LATENT β-AMYLASE OF BARLEYJournal of the Institute of Brewing, 1958
- ON BARLEY AMYLASE AND PROTEINASEJournal of the Institute of Brewing, 1950
- A Study of the Essential Groups of β-Amylase.1Journal of the American Chemical Society, 1945
- AN AMYLASE INHIBITOR FROM CERTAIN CEREALSJournal of the American Chemical Society, 1943
- Contributions to the Bio-chemistry of BarleyJournal of the Institute of Brewing, 1908