Thermal stability of alpha-amylase from Aspergillus oryzae entrapped in polyacrylamide gel

Journal article

Peer reviewed

Barbara A Rasco, Patcharin Raviyan and Juming Tang

Journal of Agricultural and Food Chemistry, Vol.51(18), pp.5462-5466

2003

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https://doi.org/10.1021/jf020906jView

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Title: Thermal stability of alpha-amylase from Aspergillus oryzae entrapped in polyacrylamide gel
Creators: Barbara A Rasco - Washington State University
Patcharin Raviyan - Washington State University
Juming Tang - Washington State University
Publication Details: Journal of Agricultural and Food Chemistry, Vol.51(18), pp.5462-5466
Identifiers: 996630567801851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article