The result of the determination is a measure of alpha-amylase activity. The method consists in rapid gelatinization of a suspension of flour or of the whole milled product in water, in a boiling water bath, and subsequent measurement of the liquefaction by alpha-amylase of the starch contained inthe sample.
Текущий статус : WithdrawnДата публикации : 1982-02
Версия : 2
Технический комитет:Cereals and pulses