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In vitro Hydrolysis of Starches by α-amylase in Comparison to That by Acid
vitro Hydrolysis α-amylase
2016/5/27
Starches from cereals (maize, wheat, rice, sorghum, finger millet, waxy rice), pulses (green gram, chick pea) tuber (potato and root (tapioca) were converted to non-granular form and hydrolysed in a h...