Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-016-0071-1.pdf
Reference31 articles.
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3. Shetty JK, Strohm BA, Lee SH, Duan G, Bates D. Cassava, the next corn for starch sweeteners. Ind. Biotechnol. 10: 275–284 (2014)
4. Nadir N, Mel M, Karim MIA, Yunus RM. Comparison of sweet sorghum and cassava for ethanol production by using saccharomyces cerevisiae. J. Appl. Sci. 9: 3068–3073 (2009)
5. Moralesa S, Álvarezb H, Sánchezc C. Dynamic models for the production of glucose syrups from cassava starch. Food Bioprod. Process. 86: 25–30 (2008)
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