Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes

A three-factor two-level (23) full factorial design analysis was conducted to identify the significant factors that influence glucose production from tapioca slurry with an encapsulated enzymatic saccharification process using a stirred bioreactor. The factors investigated were pH (5 to 7), temperat...

Full description

Bibliographic Details
Main Authors: Abd Rahim, Siti Noraida, Sulaiman, Alawi, Edama, Nurul Aini, Samsu Baharuddin, Azhari, Mokhtar, Mohd Noriznan
Format: Article
Language:English
Published: North Carolina State University 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37612/1/Factorial%20design%20analysis%20of%20a%20tapioca%20slurry%20saccharification%20process%20using%20encapsulated%20enzymes.pdf