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Potato starch hydrolysis by α-amylase: effect of duration on the optimum temperature and deactivation energy

Crossref DOI link: https://doi.org/10.1007/s10973-025-15122-7

Published Online: 2026-01-04

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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