Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis
Subcritical water hydrolysis is an emerging extraction technique that has been acknowledged as a green process. This study aims to recover sugar from leftover croissants (LC) (52.42 ± 0.29% of carbohydrate content) and leftover doughnuts (LD) (46.59 ± 0.23% of carb...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2020
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| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/85692/1/FK%202020%2073%20-%20ir.pdf |
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