RECENT methods for the assay of amylase use polysaccharides, mostly starch solutions, as a substrate. The wide range of the results can be ascribed in part to the properties of polysaccharides in ...
Pursuant to the petition, Health Canada’s Food and Nutrition Directorate completed a premarket safety assessment of maltogenic α-amylase from S. cerevisiae LALL-MA+ for use as a food enzyme in bread, ...
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