Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers
Croissant and doughnuts are among the bakery products that are discarded daily. The main constituent of these leftovers is the starch that originates from the main ingredient, wheat flour. The aim of this study is to evaluate the effect of sub-critical water treatment on starch hydrolysis for the re...
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| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/79550/1/Effect%20of%20sub-critical%20water%20hydrolysis%20on%20sugar%20recovery%20from%20bakery%20leftovers.pdf http://psasir.upm.edu.my/id/eprint/79550/ https://www.sciencedirect.com/science/article/abs/pii/S0960308519300021 |
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