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Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentation
Loog-Pang (Thai rice cake starter) is an effective and inexpensive microbial source for the hydrolysis of cassava starch to glucose. A process for hydrolysis of cassava starch to glucose by Loog- Pang was improved by co-immobilized multi-microorganisms (IC) using thin shell silk cocoon (TSC). After...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049177/ https://ncbi.nlm.nih.gov/pubmed/30263299 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0071-1 |
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