An investigation of the saccharification of wheat mashes by fish amylases
Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1952.
Main Author: | Brody, Herbert D.,1931- |
---|---|
Other Authors: | Cecil G. Dunn. |
Format: | Thesis |
Published: |
Massachusetts Institute of Technology
2020
|
Subjects: | |
Online Access: | https://hdl.handle.net/1721.1/128457 |
Similar Items
-
Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing
by: Raimon Parés Viader, et al.
Published: (2021-03-01) -
Investigation of frothing in molasses
by: Brody, Aaron L.
Published: (2023) -
Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)
by: Mohd Adzahan, Noranizan
Published: (2002) -
Mashing Maps
by: Rachael E. Barlow
Published: (2008-06-01) -
Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat
by: Peter L. Weegels, et al.
Published: (2023-11-01)