Hydrolysis of native and cross-linked corn, tapioca, and sweet potato starches at sub-gelatinization temperature using a mixture of amylolytic enzymes.

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Bibliographic Details
Title:	Hydrolysis of native and cross-linked corn, tapioca, and sweet potato starches at sub-gelatinization temperature using a mixture of amylolytic enzymes.
Authors:	Yussof, Nor Shariffa¹, Utra, Uthumporn¹, Alias, Abd Karim¹
Source:	Starch / Staerke. Mar2013, Vol. 65 Issue 3/4, p285-295. 11p.
Database:	Academic Search Ultimate

Description
ISSN:	00389056
DOI:	10.1002/star.201200002