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Publications by A.A. Khakimzhanov
PeculiaRITIES OF INHIBITION OF A-Amylase FROM WHEAT GRAIN WITH SODIUM PHYTATE
Fiziologia rastenij i genetika
Related publications
The Purification of a Novel Amylase fromBacillus Subtilisand Its Inhibition by Wheat Proteins
Biochemical Journal
Biochemistry
Cell Biology
Molecular Biology
Hydrogen Sulfide Stimulates Β-Amylase Activity During Early Stages of Wheat Grain Germination
Plant Signaling & Behavior
Hydrolysis of the Phytate of Wheat Flour During Breadmaking
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Use of Fungal Alpha Amylase and Ascorbic Acid in the Optimisation of Grain Amaranth–wheat Flour Blended Bread
Food and Nutrition Research
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Intestinal Absorbability of Wheat Allergens, Subunits of a Wheat Α-Amylase Inhibitor, Expressed by Bacteria
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
A Grain of Wheat. By R. Chodat.
Dephosphorylation of Phytate by Using theAspergillus Niger Phytase With a High Affinity for Phytate
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Physico-Chemical Characteristics of Wheat Distillers Dried Grain With Solubles Sourced From a Saskatchewan Ethanol Plant
Canadian Biosystems Engineering / Le Genie des biosystems au Canada
Mechanical Engineering
Research of Quality Indicators of a Bar Made From Biologically Activated Grain of Wheat
Technology audit and production reserves
