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Thermostable α-Amylase for Liquefaction in Starch Industry
It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of
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α-amylase for baking
Category: Food Ingredients
Hemicellulase for baking
Category: Food Ingredients
Creative Enzymes
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45-1 Ramsey Road, Shirley, NY 11967, USA, New York, United States, 11967