Effect of temperature in Amylase and amyloglucosidase produced from english potato residue via fermentation in solid state.
2019
MELO, F. S. | ALVES, I. D. C. | BARBOSA, T. C. V. | CABRAL, L. M. C. | SANTOS, T. C.
AGROVOC Keywords
Bibliographic information
Other Subjects
Amyloglucosidase
Language
English, unknown
License
openAccess
Type
Anais E Proceedings De Eventos
Corporate Author
Fabiana S. Melo, Universidade Estácio de Sá; Ingrid D. C. Alves, UFRRJ; Teresa Cristina V. Barbosa, Universidade Estácio de Sá; LOURDES MARIA CORREA CABRAL, CTAA; Tamires C. Santos.
2023-03-15
AGRIS AP
Data Provider
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