Factorial design analysis of a tapioca slurry saccharification process using encapsulated enzymes

A three-factor two-level (23) full factorial design analysis was conducted to identify the significant factors that influence glucose production from tapioca slurry with an encapsulated enzymatic saccharification process using a stirred bioreactor. The factors investigated were pH (5 to 7), temperat...

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Bibliographic Details

Main Authors:	Abd Rahim, Siti Noraida, Sulaiman, Alawi, Edama, Nurul Aini, Samsu Baharuddin, Azhari, Mokhtar, Mohd Noriznan
Format:	Article
Language:	en
Published:	North Carolina State University 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37612/1/Factorial%20design%20analysis%20of%20a%20tapioca%20slurry%20saccharification%20process%20using%20encapsulated%20enzymes.pdf http://psasir.upm.edu.my/id/eprint/37612/ http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_09_2_3361_Abd_Rahim_Factorial_Design_Analysis_Tapioca
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