Effect of thermostable α-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch
Version of Record online: 8 JUL 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 94, Issue 2, pages 288–295, 30 January 2014
How to Cite
Myat, L. and Ryu, G.-H. (2014), Effect of thermostable α-amylase injection on mechanical and physiochemical properties for saccharification of extruded corn starch. J. Sci. Food Agric., 94: 288–295. doi: 10.1002/jsfa.6252
- Issue online: 4 DEC 2013
- Version of Record online: 8 JUL 2013
- Accepted manuscript online: 6 JUN 2013 12:18PM EST
- Manuscript Accepted: 6 JUN 2013
- Manuscript Revised: 23 MAY 2013
- Manuscript Received: 15 JAN 2013
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