Modelling the Contribution of Alpha -Amylase, Beta -Amylase and Limit Dextrinase to Starch Degradation During Mashing

By MacGregor A.W.   Bazin S.L.   Macri L.J.   Babb J.C.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 161-169

Academic Press

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The Effect of Heat-Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches

By Hoover R.   Manuel H.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 153-162

Academic Press

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Alpha -amylase/subtilisin Inhibitor Levels in Australian Barleys

By Jarrett S.J.   Marschke R.J.   Symons M.H.   Gibson C.E.   Henry R.J.   Fox G.P.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 261-266

Academic Press

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Protein Inhibitors of Alpha -amylase in Mature and Germinating Grain of Rye ( Secale cereale )

By Taufel A.   Bohm H.   Flamme W.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 267-273

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The Role of Dextrins in the Stickiness of Bread Crumb made from Pre-Harvest Sprouted Wheat or Flour Containing Exogenous Alpha -Amylase

By Every D.   Ross M.  

Journal of Cereal Science, Vol. 23, Iss. 3, 1996-03 ,pp. : 247-256

Academic Press

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