Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions
Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), t...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf http://psasir.upm.edu.my/id/eprint/89230/ https://pubmed.ncbi.nlm.nih.gov/32612303/ |
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