Soccol C.R., Iloki I., Marin Bernard, Raimbault Maurice. (1994). Comparative production of alpha-amylase, glucoamylase and protein enrichment of raw and cooked cassava by Rhizopus strains in submerged and solid state fermentations. Journal of Food Science and Technology, 31 (4), p. 320-323. ISSN 0022-1155.
Titre du document
Comparative production of alpha-amylase, glucoamylase and protein enrichment of raw and cooked cassava by Rhizopus strains in submerged and solid state fermentations
Année de publication
1994
Type de document
Article
Auteurs
Soccol C.R., Iloki I., Marin Bernard, Raimbault Maurice
Source
Journal of Food Science and Technology, 1994,
31 (4), p. 320-323 ISSN 0022-1155
Plan de classement
Fermentations [084FERMEN]
Descripteurs
FERMENTATION EN MILIEU SOLIDE ; FERMENTATION ; MILIEU LIQUIDE ; PROTEINE ; MANIOC ; AMIDON ; QUALITE ; PRODUIT ALIMENTAIRE ; MILIEU DE CULTURE ; ACTIVITE ENZYMATIQUE ; ALPHA AMYLASE ; GLUCOAMYLASE
