Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
The aim of this study was to maximize the glucose concentration produced from enzymatic hydrolysis of tapioca starch. The tapioca starch was enzymatically hydrolyzed using α-amylase from Bacillus lichenformis followed by amyloglucosidase action from Aspergillus niger. Effects of liquefaction tempera...
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| Format: | Undergraduates Project Papers |
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2009
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| Capaian Atas Talian: | http://iportal.ump.edu.my/lib/item?id=chamo:45103&theme=UMP2 http://iportal.ump.edu.my/lib/item?id=chamo:45103&theme=UMP2 http://umpir.ump.edu.my/863/1/Siti_Nor_Shadila_Alias.pdf |
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