PRODUCTION OF GLUCOSE FROM TAPIOCA (CASSAVA STARCH) AND FARINHA DE MANDIOCA (CASSAVA MEAL)
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 1012-1014
- https://doi.org/10.1111/j.1365-2621.1978.tb02474.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Alcohol: A Brazilian Answer to the Energy CrisisScience, 1977
- Starch conversion by soluble and immobilized α‐amylaseBiotechnology & Bioengineering, 1975
- Hydrolysis of starch by a mixture of enzymes in a membrane reactorBiotechnology & Bioengineering, 1974
- CONTINUOUS CONVERSION OF STARCH TO GLUCOSE BY AN AMYLOGLUCOSIDASE‐RESIN COMPLEXJournal of Food Science, 1973
- A New, Heat Stable Bacterial Amylase and its Use in High Temperature LiquefactionStarch ‐ Stärke, 1973
- Modified starches for the food industryJournal of Agricultural and Food Chemistry, 1970
- Starch conversion by immobilized glucoamylaseBiotechnology & Bioengineering, 1970
- Preparation and use of insolubilized amyloglucosidase for the production of sweet glucose liquorsBiotechnology & Bioengineering, 1969
- Enzymes in the Starch IndustryStarch ‐ Stärke, 1965
- A Two-Stage Fermentation of CassavaNature, 1959