The level of Amylase in bakers flour is quite low. If the Amylazyme method is used, you should use Format 2; for greater sensitivity and increase the incubation time.
I have tried Amylazyme tablets (T-AMZ) on baker’s flour but the assay is not detecting any activity. Why?
Modified on: Thu, 23 Sep, 2021 at 10:03 AM
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