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1994•Unpublished venueOpen access

Cell Growth and α-Amylase Production Characteristics of Bacillus Subtilis ATCC 601

Terezinha J. G. Salva, I. O. Moraes

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Key concepts: Dextrin, Lactose, Amylase, Bacillus subtilis, Yeast extract, Starch, Enzyme, Food science

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