Effect of temperature in Amylase and amyloglucosidase produced from english potato residue via fermentation in solid state.
Effect of temperature in Amylase and amyloglucosidase produced from english potato residue via fermentation in solid state.
Author(s): MELO, F. S.; ALVES, I. D. C.; BARBOSA, T. C. V.; CABRAL, L. M. C.; SANTOS, T. C.
Publication year: 2019
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Amylase, Amyloglucosidase, Enzymes, Fermentation
Observation
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