β-Amylase Assay Reagent (Betamyl-3)
High purity Betamyl-3; β-Amylase Assay Reagent – 4 vials for the measurement of β-amylase for research, biochemical enzyme assays and in vitro diagnostic analysis.
p-Nitrophenyl β-D-maltotrioside, plus excess thermostable β-glucosidase (stabilised reagent).
Measurement of β-amylase in cereal flours and commercial enzyme preparations.
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.
Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.
Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt.
Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition.
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