Thermal Stability of α-Amylase from Malted Jowar (...

Journal of Agricultural and Food Chemistry 2005 / 08 Vol. 53; Iss. 17

Thermal Stability of α-Amylase from Malted Jowar ( Sorghum bicolor )

Kumar, R. Siva Sai, Singh, Sridevi Annapurna, Rao, A. G. Appu
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Volume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0501701
Date:
August, 2005
File:
PDF, 120 KB
english, 2005
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