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Effect of the Degree of Polymerization of Inulin on the Rate of Hydrolysis Using Immobilized Inulinase

2014

Emanuele Ricca | Vincenza Calabrò | Gabriele Iorio | Stefano Curcio

AGROVOC Keywords

Bibliographic information
Publisher
University of Zagreb
Other Subjects
Fructose syrup; Food processing and manufacture; Kinetic analysis; Inulinase; Immobilized enzyme; Degree of polymerization
Language
English
Type
Journal Article
Source
Food Technology and Biotechnology, Vol 52, Iss 3, Pp 317-324 (2014)

2022-09-15
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