Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : a statistical approach
The aim of this study was to maximize the glucose concentration produced from enzymatic hydrolysis of tapioca starch. The tapioca starch was enzymatically hydrolyzed using α-amylase from Bacillus lichenformis followed by amyloglucosidase action from Aspergillus niger. Effects of liquefaction tempera...
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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2009
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/863/1/Siti_Nor_Shadila_Alias.pdf http://umpir.ump.edu.my/id/eprint/863/ |
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