The Amylases of Wheat and their Significance in Milling and Baking Technology

Autor:	W. F. Geddes
Rok vydání:	2006
Předmět:	biology Chemistry business.industry biology.protein Food science Amylase business Biotechnology
Zdroj:	Advances in Enzymology-and Related Areas of Molecular Biology ISBN: 9780470122518 Advances in Enzymology and Related Areas of Molecular Biology, Volume 6
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d95876d32754459c05ce1ec2e3ce81a3 https://doi.org/10.1002/9780470122518.ch10 Zobrazit plný text záznamu