Sugar rcovery from bakery leftovers through enzymatic hydrolysis: effect of process conditions and product characterization
This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sug...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95210/ https://www.ukm.my/jsm/malay_journals/jilid50bil10_2021/Jilid50Bil10_2021ms2977-2991.html |
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