Articles:
| J-Stage:Characterization of Recombinant ß-Amylases from Oryza sativa |
beta-amylase
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Category:enzyme preparations and microorganisms
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Potential Blenders and core components note
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Notes: Used in the prodn. of alcoholic beverages and sugar syrups. Releases successive maltose units from the non-reducing end of a polysaccharide chain by hydrolysis of a-(1->4)-glucan linkages; acts on starch, glycogen and related polysaccharides
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