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2000•Process BiochemistryRequires access

Comparison of degradation abilities of α- and β-amylases on raw starch granules

Elif Sarıkaya, Takahiko Higasa, Motoyasu Adachi, Bunzo Mikami

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Key concepts: Amylase, Starch, Hydrolysis, Maltose, Food science, Chemistry, Bacillus amyloliquefaciens, Bacillus cereus

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