- breads, porridges, soups, etc. It
forms a
nutritious and
easily digested amylaceous food,
being used in
place of
starch in some
preparations of hot chocolate...
- maltotetraohydrolase. It
catalyses the
hydrolysis of (1→4)-α-D-glucosidic
linkages in
amylaceous polysaccharides, to
remove successive maltotetraose residues from the...
- maltohexaohydrolase. It
catalyses the
hydrolysis of (1→4)-α-D-glucosidic
linkages in
amylaceous polysaccharides, to
remove successive maltohexaose residues from the non-reducing...
- maltotriohydrolase. It
catalyses the
hydrolysis of (1→4)-α-D-glucosidic
linkages in
amylaceous polysaccharides, to
remove successive maltotriose residues from the non-reducing...
- Agr. Res. 69: 355-371. Mangelsdorf, P. C. (1947). "The
inheritance of
amylaceous sugary endosperm and its
derivatives in maize." Genet. 32: 448-458. Demerec...
- in Hong Kong. Micro-Chemical
Researches on the
Digestion of
Starch and
Amylaceous Foods.
Proceedings of the
Royal Society of London, Vol. 7, (1854–1855)...
