A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing

Journal of Food Engineering

Volumn 79, Issue 3, 2007, Pages 950-955

  Asgher, M ^a   Asad, M Javaid ^a   Rahman, S U ^a   Legge, R L ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF WATERLOO   (Canada)

Author keywords

Bacillus subtilis JS 2004; Characterization; Media optimization; Starch processing; Thermostable amylase

Indexed keywords

BACTERIA; FOOD PROCESSING; GLUCOSE; OPTIMIZATION; STARCH; THERMODYNAMIC STABILITY;

BACILLUS SUBTILIS JS-2004; MEDIA OPTIMIZATION; STARCH PROCESSING; THERMOSTABLE Α-AMYLASE;

CELL CULTURE;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); SOLANUM TUBEROSUM;

EID: 33750157980     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.053     Document Type: Article

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