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Amylase, (amylase) is an enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltose.
Fungal alpha-amylase:
2- Fungal alpha-amylase for bakery:
Bacterial alpha-amylase:
High-temperature alpha-amylase:
 Low-temperature alpha-amylase:
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