Fermentation of Starch
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35843-2_18
Reference108 articles.
1. Abouzied, M. M., & Reddy, C. A. (1987). Fermentation of starch to ethanol by a complementary mixture of an amylolytic yeast and Saccharomyces cerevisiae. Biotechnology Letters, 9(1), 59–62.
2. Ahmad, F. B., & Williams, P. A. (1999). Effect of sugars on the thermal and rheological properties of sago starch. Biopolymers, 50(4), 401–412.
3. Alonso-Gomez, L., Niño-López, A. M., Romero-Garzón, A. M., Pineda-Gomez, P., del Real-Lopez, A., & Rodriguez-Garcia, M. E. (2016). Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia. Starch-Stärke, 68(11–12), 1139–1147.
4. Altaf, M., Naveena, B., Venkateshwar, M., Kumar, E. V., & Reddy, G. (2006). Single step fermentation of starch to L (+) lactic acid by Lactobacillus amylophilus GV6 in SSF using inexpensive nitrogen sources to replace peptone and yeast extract–optimization by RSM. Process Biochemistry, 41(2), 465–472.
5. Anuradha, R., Suresh, A., & Venkatesh, K. (1999). Simultaneous saccharification and fermentation of starch to lactic acid. Process Biochemistry, 35(3–4), 367–375.
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