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1 Ergebnisse
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Simulación del proceso de clarificación enzimática de jarab..:
Morales González, Alejandro
Abbès, F., Bouaziz, M. A., Blecker, C., Masmoudi, M., Attia, H., & Besbes, S. (2011). Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties. LWT - Food Science and Technology, 44(8), 1827–1834. https://doi.org/10.1016/J.LWT.2011.03.020. , 2023
Link:
https://repositorio.unal.edu.co/handle/unal/83836
RT Journal T1
Simulación del proceso de clarificación enzimática de jarabes glucosados producidos por medio de celulasas a partir de residuos agroindustriales ; Simulation of the enzymatic clarification process of glucose syrups produced by cellulases from agro-industrial waste
UL https://suche.suub.uni-bremen.de/peid=base-ftuncolombiair:oai:repositorio.unal.edu.co:unal_83836&Exemplar=1&LAN=DE A1 Morales González, Alejandro PB Universidad Nacional de Colombia; Medellín - Minas - Maestría en Ingeniería - Ingeniería Química; Facultad de Minas; Medellín, Colombia; Universidad Nacional de Colombia - Sede Medellín YR 2023 K1 660 - Ingeniería química::664 - Tecnología de alimentos K1 Jarabe - Clarificación K1 Pectina K1 Jarabe glucosado K1 Enzimas K1 Simulación K1 Poligalacturonasa K1 Clarificación K1 Pectin K1 Glucose syrup K1 Polygalacturonase K1 Simulation K1 Enzymes K1 Clarification JF Abbès, F., Bouaziz, M. A., Blecker, C., Masmoudi, M., Attia, H., & Besbes, S. (2011). Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties. LWT - Food Science and Technology, 44(8), 1827–1834. https://doi.org/10.1016/J.LWT.2011.03.020 LK http://dx.doi.org/https://repositorio.unal.edu.co/handle/unal/83836 DO https://repositorio.unal.edu.co/handle/unal/83836 SF ELIB - SuUB Bremen
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