Add to ORKGTranslated from GermanAvailable from British Library Document Supply Centre-DSC:9022.381(HSE-Trans--16143)T / BLDSC - British Library Document Supply CentreSIGLEGBUnited Kingdo
During bread making, the sugar content in dough changes continuously due to enzymatic starch degrada...
Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and ...
Background: Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of ...
Translated from Italian (Med. del Lavoro 1994 v.85(2) p. 142-148)SIGLEAvailable from British Library...
Translated from French (Rev. fr. Allergol. 1991 v.31(1) p. 56-58)SIGLEAvailable from British Library...
alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important caus...
Translated from German (Dtsch. Med. Wschr. 1998 (113) p. 1275-1278)SIGLEAvailable from British Libra...
Translated from German (Z. Hautkr. v. 66(11) p. 966-967)SIGLEAvailable from British Library Document...
Translated from French (Rev. Mal. Resp. 1988 (5) p. 519-521)SIGLEAvailable from British Library Docu...
Nowadays, the use of enzymes has become a common practice in the bakery industry, as they can improv...
Objectives: Enzymes are commonly used in the baking industry, as they can improve dough quality and ...
The inhalation of flour dust has been implicated in the induction of sensitisation and elici-tation ...
In this study, the effect of two amylases (maltogenic amylase and maltotetraose-producing amylase) o...
Normal 0 21 false false false SK X-NONE X-NONE ...
α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively t...
During bread making, the sugar content in dough changes continuously due to enzymatic starch degrada...
Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and ...
Background: Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of ...
Translated from Italian (Med. del Lavoro 1994 v.85(2) p. 142-148)SIGLEAvailable from British Library...
Translated from French (Rev. fr. Allergol. 1991 v.31(1) p. 56-58)SIGLEAvailable from British Library...
alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important caus...
Translated from German (Dtsch. Med. Wschr. 1998 (113) p. 1275-1278)SIGLEAvailable from British Libra...
Translated from German (Z. Hautkr. v. 66(11) p. 966-967)SIGLEAvailable from British Library Document...
Translated from French (Rev. Mal. Resp. 1988 (5) p. 519-521)SIGLEAvailable from British Library Docu...
Nowadays, the use of enzymes has become a common practice in the bakery industry, as they can improv...
Objectives: Enzymes are commonly used in the baking industry, as they can improve dough quality and ...
The inhalation of flour dust has been implicated in the induction of sensitisation and elici-tation ...
In this study, the effect of two amylases (maltogenic amylase and maltotetraose-producing amylase) o...
Normal 0 21 false false false SK X-NONE X-NONE ...
α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively t...
During bread making, the sugar content in dough changes continuously due to enzymatic starch degrada...
Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and ...
Background: Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of ...