@misc{Synowiecki_Józef_Suitability_2001,
 author={Synowiecki, Józef and Grzybowska, Beata},
 volume={53},
 number={2},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.53, 2 (2001)-.},
 howpublished={online},
 year={2001},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={Commercial processing ofstarch to mono-and oligosaccharides depends onthe availability and properties of the applied enzymes such as a-amylase, glucoamylase, a-glucosidase and xylose isomerase. Each of these enzymes has adifferent pH and temperature optimum for use. Therefore starch processing iscarried out in the stages of liquefaction, saccharification, and isomerisation.This article discusses the application ofthermostable enzymes leading to higherquality products and lower production costs caused by the simplification of theprocessing.},
 title={Suitability of thermostable enzymes for improvment of starch processing},
 type={Text},
 URL={http://rcin.org.pl/ichb/Content/139246/PDF/POZN271_174613_biotechnologia-2001-no2-synowiecki.pdf},
 keywords={biotechnology},
}