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A rapid method of presuming maximum viscosity in amylography from alpha-amylase activity using modified oligosaccharide
A rapid method of presuming maximum viscosity in amylography from alpha-amylase activity using modified oligosaccharide
1994
Mitsuru Watanabe
Ushio Matsukura
Toru Imai
Keywords:
Food science
Chemistry
Oligosaccharide
Viscosity
Alpha-amylase activity
Correction
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