Carbohydrate metabolism and tissue differentiation during potato tuber initiation, growth and dormancy induction.
Akoumianakis, K. A., Alexopoulos, A. A., Karapanos, I. C., Kalatzopoulos, K., Aivalakis, G. & Passam, H. C. (2016).Australian Journal of Crop Science, 10(2), 185.
Effect of drying temperature and time on alpha-amylase, beta-amylase, limit dextrinase activities and dimethyl sulphide level of teff (Eragrostis tef) malt.
Gebremariam, M. M., Zarnkow, M. & Becker, T. (2013).Food and Bioprocess Technology, 6(12), 3462-3472.
Gamma irradiation of sorghum flour: effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure.
Mukisa, I. M., Muyanja, C. M. B. K., Byaruhanga, Y. B., Schüller, R. B., Langsrud, T. & Narvhus, J. A. (2012).Radiation Physics and Chemistry, 81(3), 345-351.
Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development.
Evans, D. E., Dambergs, R., Ratkowsky, D., Li, C., Harasymow, S., Roumeliotis, S. & Eglinton, J. K. (2010).Journal of the Institute of Brewing, 116(1), 86-96.