The effect of process conditions on the alpha-amylolytic hydrolysis of amylopectin potato starch : An experimental design approach /

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The effect of process conditions on the alpha-amylolytic hydrolysis of amylopectin potato starch : An experimental design approach /

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Opis bibliograficzny
Kolejni autorzy:	Franke, G. Th., Gooijer, C. D. de., Jonkers, J., Marchal, L. M., Tramper, J.
Format:	Artykuł
Język:	English
Hasła przedmiotowe:	Amylopectin potato starch Bacillus licheniformis -amylase Kinetic study Saccharide composition Stirring Temperature
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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