STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.

EFFECT OF ALPHA-AMYLASE AND XYLANASE ACTIVITIES ON PROPERTIES OF FROZEN DOUGH PREPARED FROM FLOURS OF DIFFERENT WHEAT VARIETIES

INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

FOR Aspergillus niger M2 AMYLASE PRODUCTION WITH SOILD·STAT FEMENTATlON AND TO BE USED IN BREAD STALING EVALUATION.

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE

MICROBIAL AMYLASES

THE USE OF LOW QUALITY SWEET POTATOES ROOTS (Ipomoea batatas) FOR ALPHA·AMYLASE PRODUCTION BY Aspergillus oryzae

UULlZA TION OF SOME AGRICULTURAL BY-PRODUCTS FOR IMPROVING THE BIOSYNTHESIS OF Aspergillus ten'eus THERMOSTABLE AMYLOGLUCOSIDASE AND a· AMYLASE AND ITS USES FOR STARCH DIGESTION

Production and Evaluation of Alpha-Amylase Produced From Bacillus Amyloliquefaciens