Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design-Reference-Cited by-同舟云学术

Hydrolysis of sweet potato (Ipomoea batatas (L.) Lam.) flour by Candida homilentoma strains: effects of pH and temperature using Central Composite Rotatable Design

Published:2020 Issue:2 Volume:92 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

COELHO ANA LETÍCIA S.¹^ORCID,ARRAES AGELLES A.²^ORCID,ABREU-LIMA THIAGO LUCAS DE²^ORCID,CARREIRO SOLANGE CRISTINA²^ORCID

Affiliation:

1. Universidade Federal de Santa Catarina/UFSC, Brazil

2. Universidade Federal do Tocantins/UFT, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/aabc/v92n2/0001-3765-aabc-92-02-e20180410.pdf

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3. Enzymatic hydrolysis optimization of sweet potato (Ipomoea batatas) peel using a statistical approach;BETIKU E;Braz J Chem Eng,2013

4. Valorization of Crataegus azarolus stones for the removal of textile anionic dye by central composite rotatable design using cubic model: optimization, isotherm, and kinetic studies;BOUDECHICHE N;Environ Sci Pollut Res,2017

5. Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001;DEB P;Springer Plus,2013

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