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

Author: MacGregor A.W.   Bazin S.L.   Macri L.J.   Babb J.C.  

Publisher: Academic Press

ISSN: 0733-5210

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

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Abstract