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Efeito de enzimas comerciais e naturais utilizadas na hidrólise da mandioca sobre a qualidade sensorial da tiquira
(Universidade Federal de São Carlos, 2010-11-26)
The amilaceous materials need to be hydrolyzed for the release of fermentable sugars and this process may be carried out by chemical or enzymatic way. The latter is the most efficient way for the starch conversion, however ...