Effect of temperature on the saccharide composition obtained after α-amylolysis of starch.

Published in:

Biotechnology & Bioengineering, 1999, v. 63, n. 3, p. 344, doi. 10.1002/(SICI)1097-0290(19990505)63:3<344::AID-BIT11>3.0.CO;2-9

By:

• Marchal, L. M.;
• van de Laar, A. M. J.;
• Goetheer, E.;
• Schimmelpennink, E. B.;
• Bergsma, J.;
• Beeftink, H. H.;
• Tramper, J.

Publication type:

Article