Effect of temperature of the saccharide composition obtained after alpha-amylosysis of starch

L.M. Marchal, A.M.J. van de Laar, E. Goetheer, E.B. Schimmelpennink, J. Bergsma, H.H. Beeftink, J. Tramper

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)344-355
JournalBiotechnology and Bioengineering
Volume63
Issue number3
Publication statusPublished - 1999

Cite this

Marchal, L. M., van de Laar, A. M. J., Goetheer, E., Schimmelpennink, E. B., Bergsma, J., Beeftink, H. H., & Tramper, J. (1999). Effect of temperature of the saccharide composition obtained after alpha-amylosysis of starch. Biotechnology and Bioengineering, 63(3), 344-355.