Effect of Pretreatment Methods on Enzymatic Kinetics of Ungelatinized Cassava Flour Hydrolysis
The energy-saving glucose production process from starchy sources was developed by replacing high-temperature, liquid-phase by low-temperature, solid-phase. Therefore, the enzymatic hydrolysis under gelatinization temperature at very high gravity (≥300 g.L<sup>−1</sup>) of starchy substr...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
|
| Series: | Catalysts |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4344/10/7/760 |