Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis

Antioxidant and Antimicrobial Potentials of Sago Starch Sugar Produced using Enzymatic Hydrolysis

Brown Sago Sugar (BSS) was prepared by enzymatic hydrolysis of sago starch. The optimum concentration of sago starch (20% w/v) was used to produce BSS at over 100% yield recovery of glucose. This was further purified using powdered activated charcoal (PAC) to obtain White Sago Sugar (WSS) at 85 –...

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書目詳細資料
主要作者:	Nadia Dayana, Sikem.
格式:	Thesis
語言:	English
出版:	2017
主題:	GE Environmental Sciences
在線閱讀:	http://ir.unimas.my/id/eprint/23839/1/Nadia%20Dayana%20Sikem%20ft.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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