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- [2] STUDIES ON BAKING OF HIGH ALPHA-AMYLASE FLOURS - EFFECT OF PH, SALT AND L-CYSTEINE.HCL IN THE DOUGHNAHRUNG-FOOD, 1988, 32 (05): : 481 - 490HARINDER, KBAINS, GS
- [3] EFFECT OF PH ON THE GA(3) INDUCED ALPHA-AMYLASE SYNTHESISJOURNAL OF PLANT PHYSIOLOGY, 1994, 143 (03) : 349 - 352HAMABATA, ARODRIGUEZ, EGARCIAMAYA, MBERNALLUGO, I
- [4] PRODUCTION OF FLAT BREAD BY CONTINUOUS EXTRUSION COOKING FROM HIGH ALPHA-AMYLASE FLOURSJOURNAL OF CEREAL SCIENCE, 1984, 2 (01) : 43 - 51LINKO, PMATTSON, CLINKO, YYANTILA, J
- [5] HIGH LEVELS OF ALPHA-AMYLASE IN BAKING .1. EVALUATION OF THE EFFECT OF ALPHA-AMYLASE FROM VARIOUS SOURCESCEREAL CHEMISTRY, 1948, 25 (03) : 168 - 178JOHNSON, JAMILLER, BS
- [6] CHARACTERISTICS AND PRODUCTION OF THERMOSTABLE ALPHA-AMYLASEAPPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 1983, 8 (02) : 153 - 170KINDLE, KL
- [7] Dextrinization of starch in barley flours with thermostable alpha-amylase by extrusion cookingSTARCH-STARKE, 2001, 53 (12): : 616 - 622Vasanthan, TYeung, JHoover, R
- [8] ACID-STABLE ALPHA-AMYLASE OF BLACK ASPERGILLI .3. SEPARATION OF ACID-STABLE ALPHA-AMYLASE AND ACID-UNSTABLE ALPHA-AMYLASE FROM SAME MOLD AMYLASE PREPARATIONAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1968, 32 (01): : 110 - &MINODA, YARAI, MTORIGOE, YYAMADA, K
- [9] TRITICALE FLOURS - THE EFFECT OF PARTICLE-SIZE AND ALPHA-AMYLASE ACTIVITY ON THE TEXTURE OF BAKED PRODUCTSCANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1983, 16 (03): : R15 - R15STRANGER, AC
- [10] BILE-SALT AND DETERGENT ACTIVATION OF ALPHA-AMYLASESCANDINAVIAN JOURNAL OF CLINICAL & LABORATORY INVESTIGATION, 1972, 29 : 238 - &MCGEENEY, KFODONNELL, D