Enzymes In Food Technology by Robert j Whitehurst and Barry a law pdf free download. In 1833, Payen and Persoz treated an aqueous extract of malt with ethanol and precipitated a heat-labile substance which promoted the hydrolysis of starch. We may say that this was the point at which enzymes were ‘discovered’. They named their fraction ‘diastase’ from the Greek word meaning ‘separation’.
Enzymes In Food Technology by robert j whitehurst and barry a law pdf free download
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