Extracellular Thermostable α-Amylase from Streptomyces erumpens

by Ramesh C. Ray

Alpha -amylase is one of the most important and widely used enzymes, in food and beverage industries. The alpha-amylase presently used in starch saccharification requires calcium for activity and/or... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3844397906
• ISBN13: 9783844397901
• Release Date: June 2011
• Publisher: LAP Lambert Academic Publishing
• Length: 188 Pages
• Weight: 0.62 lbs.
• Dimensions: 0.4" x 6.0" x 9.0"