Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

TC Farias, HY Kawaguti, MGB Koblitz - Biocatalysis and Agricultural …, 2021 - Elsevier
Starch is used as a raw material in many processed foods and in industrialized products for
non-food purposes. However, in their native form or after gelatinization, starches do not …
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[引用][C] Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

TC Farias, HY Kawaguti, MGB Koblitz - Biocatalysis and Agricultural …, 2021 - cir.nii.ac.jp
Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus | CiNii
Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 …

[引用][C] Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

TC Farias, HY Kawaguti, MGB Koblitz - 2021