Cereal Research Communications, Vol. 8, No. 1, PROCEEDINGS of THE SECOND INTERNATIONAL SYMPOSIUM ON PREHARVEST SPROUTING IN CEREALS (1980), pp. 107-113 (7 pages) A new method is described for the ...
Amylase is a general term for enzymes that hydrolyze starch and glycogen with the specificity of enzyme preparation. Its main mechanism of action is to hydrolyze starch into maltose, glucose, dextrin, ...
A recently filed patent (Publication Number: US20230309586A1) describes a composition and methods for producing and improving cooked-rice food products. The composition includes a component (A) that ...
The enzymes needed to convert corn starch to glucose fermented to ethanol by yeast can now be found in new corn and ‘superior yeast,’ reducing the total enzyme addition by more than 80 percent, say ...
Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks down starch. By Carl Zimmer As soon as you put starch in your mouth — ...
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