Effect of temperature, pH, substrate (Starch) and glucose on stability of α- amylase from Bacillus licheniformis ATCC 6346

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dc.contributor.authorVengadaramana, A.
dc.contributor.authorBalakumar, S.
dc.contributor.authorArasaratnam, V.
dc.date.accessioned2022-09-26T05:06:02Z
dc.date.available2022-09-26T05:06:02Z
dc.date.issued2014
dc.identifier.citationScholars Academic Journal of Pharmacy (SAJP)., 2014; 3(6): 492-495en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7324
dc.language.isoenen_US
dc.subjectEnzyme activityen_US
dc.subjectEnzyme stabilityen_US
dc.subjectα -amylaseen_US
dc.subjectHalf- lifeen_US
dc.subjectStarchen_US
dc.titleEffect of temperature, pH, substrate (Starch) and glucose on stability of α- amylase from Bacillus licheniformis ATCC 6346en_US
dc.typeJournal full texten_US

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