Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2018-11-01
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| Series: | Food Research |
| Subjects: | |
| Online Access: | https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_4__fr-2018-140.r1_mohd_thani_1.pdf |