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About this Biochemistry, Genetics and Molecular Biology article
Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus by Farias, Ticiane Carvalho (author);Kawaguti, Haroldo Yukio (author);Bello Koblitz, Maria Gabriela (author) is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Farias, Ticiane Carvalho (author);Kawaguti, Haroldo Yukio (author);Bello Koblitz, Maria Gabriela (author)
- Publisher
- Elsevier BV
- Published
- 2021
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)