Enzymatic Hydrolysis of Feedstocks for 1G Bioethanol Production
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-01241-9_4
Reference86 articles.
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3. Aoki N, Umemoto T, Hamada S, Suzuki K, Suzuki Y (2012) The amylose content and amylopectin structure affect the shape and hardness of Rice bread. J Appl Glycosci 59(2):75–82. https://doi.org/10.5458/jag.jag.jag-2011_013
4. Atiroğlu V, Atiroğlu A, Özacar M (2021) Immobilization of α-amylase enzyme on a protein @metal–organic framework nanocomposite: a new strategy to develop the reusability and stability of the enzyme. Food Chem 349:129127. https://doi.org/10.1016/j.foodchem.2021.129127
5. Bertoft Eric E, Laohaphatanalert K, Piyachomkwan K, Sriroth K (2010) The fine structure of cassava starch amylopectin. Part 2: building block structure of clusters. Int J Biol Macromol 47(3):325–335. https://doi.org/10.1016/j.ijbiomac.2010.05.018
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