STUDIES ON THE AMYLOLYTIC SYSTEM OF THE BLACK-KOJI MOLDS .2. RAW STARCH DIGESTIBILITY OF THE SACCHAROGENIC AMYLASE FRACTION AND ITS INTERACTION WITH THE DEXTRINOGENIC AMYLASE FRACTION

被引：16

作者：

UEDA, S

机构：

来源：

BULLETIN OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1957年 / 21卷 / 05期

关键词：

D O I：

10.1080/03758397.1957.10857403

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：284 / 290

页数：7

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[2]

Blish M. J., 1937, CEREAL CHEM, V14, P605

[3]

SANDSTEDT RM, 1954, FOOD RES, V19, P190

[4]

SCHWIMMER S, 1945, J BIOL CHEM, V161, P219

[5]

Stamberg OE, 1939, CEREAL CHEM, V16, P319

UEDA, S .

BULLETIN OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1956, 20 (03) :148-154

[7]

YAMASAKI IZUE, 1951, JOUR AGRIC CHEM SOC JAPAN, V24, P181