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Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160–200 °C), t...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316876/ https://ncbi.nlm.nih.gov/pubmed/32612303 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04345-1 |
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