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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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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
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DbLabel: Academic Search Ultimate
An: 85872893
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PubType: Academic Journal
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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22Starch+%2F+Staerke%22">Starch / Staerke</searchLink>. Mar2013, Vol. 65 Issue 3/4, p285-295. 11p.
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        Value: 10.1002/star.201200002
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 285
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      – TitleFull: 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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            NameFull: Yussof, Nor Shariffa
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            NameFull: Utra, Uthumporn
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            NameFull: Alias, Abd Karim
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              Text: Mar2013
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              Value: 65
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              Value: 3/4
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