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...
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| Κύριος συγγραφέας: | |
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| Μορφή: | Ηλεκτρονική πηγή Λογισμικό Βάση Δεδομένων |
| Γλώσσα: | English |
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