Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions

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...

书目详细资料
Main Authors:	Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
格式:	文件
语言:	English
出版:	Springer 2020
在线阅读:	http://psasir.upm.edu.my/id/eprint/89230/1/FOOD.pdf

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