Characterization of starch degradation during thermo-enzymatic hydrolysis
The behaviour of the enzyme (ł-amylase and amyloglucosidase) during thermo-enzymatic hydrolysis of starch is very important from an industrial point of view. The thermo-enzymatic hydrolysis of these enzymes on starch depends on several physical and chemical factors. The results in this project can b...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | Electronisk Software Database |
| Sprog: | English |
| Fag: | |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|