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Which one is important to achieve maximum degree of hydroly..:
Abedi, Elahe
;
Maleki, Shahrzad
;
Pourmohammadi, Kiana
.
Journal of Food Measurement and Characterization. 17 (2023) 5 - p. 4938-4953 , 2023
Link:
https://doi.org/10.1007/s11694-023-01995-5
RT Journal T1 <Title>Which one is important to achieve maximum degree of hydrolysis, starch pre-treatment or activated α-amylase: kinetics and mathematical modeling for liquefaction</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-023-01995-5&Exemplar=1&LAN=DE A1 Abedi, Elahe A1 Maleki, Shahrzad A1 Pourmohammadi, Kiana A1 Kazemi, Mohammad Reza PB Springer Science and Business Media LLC YR 2023 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 17 IS 5 SP 4938 OP 4953 LK http://dx.doi.org/https://doi.org/10.1007/s11694-023-01995-5 DO https://doi.org/10.1007/s11694-023-01995-5 SF ELIB - SuUB Bremen
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