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Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour.

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Title: Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour.
Authors: Jukić, Marko1, marko.jukic@ptfos.hr, Šumanovac, Franjo1, Nakov, Gjore2, Šimić, Gordana3, Komlenić, Daliborka Koceva1, Ivanova, Nastia2, Lukinac, Jasmina1, marko.jukic@ptfos.hr
Source: Applied Sciences (2076-3417); Mar2023, Vol. 13 Issue 5, p3218, 10p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 162350414
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour.
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        Value: 10.3390/app13053218
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      – Code: eng
        Text: English
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        StartPage: 3218
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      – TitleFull: Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour.
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            NameFull: Ivanova, Nastia
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              Text: Mar2023
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