Prediction of significant factors in the production of ethanol by ragi tapai co-culture using Taguchi methodology
Ethanol production by co-culture of ragi tapai and Saccharomyces cerevisiae from unhydrolyzed cassava starch without addition of enzymes was conducted in a 2 L batch fermentor. Taguchi’s method with orthogonal array of L8 was applied in design of experiment (DOE) and the results were analyzed usi...
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| 格式: | 文件 |
| 语言: | English |
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Academic Journals
2011
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| 在线阅读: | http://irep.iium.edu.my/13696/1/Azlen_Suhaida_AJB.pdf |