Factorial Design Analysis of a Tapioca Slurry Saccharification Process Using Encapsulated Enzymes
A three-factor two-level (23) full factorial design analysis was conducted to identify the significant factors that influence glucose production from tapioca slurry with an encapsulated enzymatic saccharification process using a stirred bioreactor. The factors investigated were pH (5 to 7), temperat...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
North Carolina State University
2014
|
| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |