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Volumn 32, Issue 1, 2003, Pages 3-5
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Structured and modified starch for food industry - How far can microbial enzymes and transgenic plant cooperatively work with?
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NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
ALPHA GLUCANOTRANSFERASE;
AMYLASE;
AMYLOPECTIN;
AMYLOSE;
CYCLOMALTODEXTRINASE;
DEXTRIN;
GLUCOSE DERIVATIVE;
ISOENZYME;
MALTODEXTRIN;
MALTOSE;
MICROBIAL ENZYME;
NEOPULLULANASE;
OLIGOSACCHARIDE;
POLYSACCHARIDE;
POTATO STARCH;
RECOMBINANT ENZYME;
STARCH;
STARCH SYNTHASE;
TRANSFERASE;
UNCLASSIFIED DRUG;
BIODEGRADATION;
CARBOHYDRATE ANALYSIS;
CARBOHYDRATE METABOLISM;
CARBOHYDRATE SYNTHESIS;
CATALYSIS;
CHEMICAL STRUCTURE;
COOLING;
CRYSTALLIZATION;
DOWN REGULATION;
EDITORIAL;
ENZYMATIC DEGRADATION;
ENZYME ACTIVITY;
ENZYME ANALYSIS;
ENZYME SUBSTRATE;
FOOD FREEZING;
FOOD INDUSTRY;
FOOD QUALITY;
FOOD STORAGE;
GEL;
GELATINIZATION;
GENETIC ENGINEERING;
GENOME;
HEATING;
HYDROLYSIS;
LOW TEMPERATURE;
MOLECULAR BIOLOGY;
NONHUMAN;
POTATO;
PROTEIN ENGINEERING;
REDUCTION;
STORAGE TEMPERATURE;
TRANSGENIC PLANT;
VISCOSITY;
SOLANUM TUBEROSUM;
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EID: 0037346692
PISSN: 01393006
EISSN: None
Source Type: Journal
DOI: 10.1556/AAlim.32.2003.1.2 Document Type: Editorial |
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Times cited : (4)
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References (4)
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