A study of factors influencing the hydrolysis of corn amylopectin by barley malt enzymes.

Back, Thelma Munsey, 1918-2006

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University of Louisville

A study of factors influencing the hydrolysis of corn amylopectin by barley malt enzymes.

dc:creator Back, Thelma Munsey, 1918-2006

thesis:degree_name M.S.

Degree

thesis:*

Name thesis:degree_name: M.S.
Level thesis:degree_level: Master's Thesis

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Back, Thelma Munsey, 1918-2006
Contributors dc:contributor: Vernon, Clarence C.

Subjects

dc:subject × 2

Identifiers

dc:identifier.*

Identifier: https://ir.library.louisville.edu/etd/1916
OAI record oai:identifier: https://ir.library.louisville.edu/do/oai/?verb=GetRecord&metadataPrefix=oai_etdms&identifier=oai%3Air.library.louisville.edu%3Aetd-2908

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Harvested from: University of Louisville
Base URL: ir.library.louisville.edu/do/oai/
Last updated: 2026-08-21
Source record: OAI-PMH GetRecord

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citation

Back, Thelma Munsey, 1918-2006. A study of factors influencing the hydrolysis of corn amylopectin by barley malt enzymes.. Master's Thesis thesis, https://doi.org/10.18297/etd/1916

A study of factors influencing the hydrolysis of corn amylopectin by barley malt enzymes.

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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