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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
North Carolina State University
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37612/1/Factorial%20design%20analysis%20of%20a%20tapioca%20slurry%20saccharification%20process%20using%20encapsulated%20enzymes.pdf |