<b>Syrup production via enzymatic conversion of a byproduct (broken rice) from rice industry

In a hydrothermal process for the gelatinization of the rice starch, it was studied the rate of hydration, temperature and time. An incomplete 33 factorial design was used to evaluate the effects of temperature, enzyme/substrate relation and liquefaction time, with dextrose equivalent (DE) as the re...

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Bibliographic Details

Published in:	Acta Scientiarum: Technology
Main Authors:	Wilma Aparecida Spinosa, Vitório dos Santos Júnior, Diego Galvan, Jhonatan Luiz Fiorio, Raul Jorge Herman Castro Gomez
Format:	Article
Language:	Portuguese
Published:	Universidade Estadual de Maringá 2016-01-01
Subjects:	gelatinization liquefaction enzymatic hydrolysis response surface methodology (RSM)
Online Access:	http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/26700